Shortcut Lamb Biryani

Serves 4

• 3 tbsp oil
• 500g/1lb 2oz lamb neck fillet – sliced
• 4 garlic cloves – chopped
• 2 tbsp mild curry paste
• 2 tsp cumin
• 2 tsp ground coriander
• 240ml/8fl oz plain natural yoghurt
• 350g/12oz basmati rice – well rinsed and drained
• 5 cloves
• 5 cardamom pods
• large pinch of saffron strands – soaked in 3 tbsp hot water
• 1 onion – sliced
• 40g/1 ½ oz flaked almonds
• 50g/2oz sultanas
• 25g/1oz butter – diced
• 3 hard boiled eggs – thickly sliced
• salt and black pepper

Heat 2 tbsp of oil in a large frying pan. Fry the lamb in batches for 5-7 mins, stirring occasionally, until just cooked but still slightly pink in the centre. Transfer to a plate

Add garlic to the pan, fry for 30 secs. Add curry paste and spices, cook stirring for 1 min, adding a little water if it starts to stick. Add the yoghurt, 1 tbsp at a time, stirring well between each addition. Stir in 150m/ ¼ pint water, add lamb, and season. Simmer gently for 15 mins, stirring occasionally.

Whilst the lamb is cooking pour 900ml/1.1/2 pints of water into a pan, bring to the boil. Add the rice, cloves, cardamom and ½ tsp salt. Stir until the water boils. Cover the pan. Reduce the heat, simmer for 10 mins until the rice is tender and the water is absorbed. Remove from the heat. Drizzle over the saffron and liquid. Cover with a clean tea towel, replace the lid, leave to stand for 5 mins.

Whilst the rice is cooking, heat remaining oil in a pan, fry the onion for 4-5 mins until lightly browned. Stir in the almonds, fry for 1-2 mins until golden, add the sultanas, remove from the heat.

Tip the rice into a dish, add the butter, fluff up with a fork.

Spoon the lamb mixture, eggs and fried onion mixture onto the rice.

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