A Two Step Wonder Curry
Step 1
Ingredients
2 lb of stewing lamb, diced
5 large cloves of garlic, crushed
2 fat inches of ginger, grated
1/4 pt (or 1 small pot) natural, plain yoghurt
1 green chilli, finely chopped (or use a red chilli if a green one isn't available)
2 medium sized onions, chopped
1 packet of Green Saffron Biryani SACHET 1 Marinade Mix
1/2 lemon, zest and juice
Nice handful of mint leaves, chopped
How to start making your meal:
- Combine all the above ingredients, mix well, cover with a damp tea towel and set aside for at least four hours (or over-night in the fridge)
Step 2
Ingredients
1 tblsp oil, clarified butter or butter
2 pints of water
1 packet of GREEN SAFFRON Biryani SACHET 2 Rice Mix
11 oz Indian Basmati rice, washed thoroughly and drained
How to finish making your meal:
- Heat the oil (clarified butter or butter) in a large pan or casserole (so long as the one you choose has a tight fitting lid), add all the meat and marinade from Step 1 and cook on medium for about 25 minutes. Then set aside - it's not needed until later (see part 5 below).
- Meanwhile, put the water into a large saucepan, add the Biryani SACHET 2 Rice Mix and the rice bring to the boil and cook uncovered for 10 minutes.
- Strain the remaining water from the rice into the meat mixture and stir thoroughly.
- Spread the rice in an even layer over the meat.
- Put the lid on the pan or casserole and place on a high heat for 5 minutes.
- Then turn the heat to its lowest setting and cook gently for 30 minutes, keeping the lid on and not stirring at all!
- Remove from the heat and allow it to rest for 5 minutes before taking to the table, lifting off the lid and allowing everyone to get the full, fragrant Eastern aroma ..simple!
Serving suggestion:
Sprinkle with a little freshly chopped mint and serve wih GREEN SAFFRON Riata.
