Lamb Biryani

• 3 1/4 lbs boneless lamb shoulder, cut into 3/4-inch cubes
• 1 piece ( 2 inches) ginger, peeled and finely grated
• 3 cloves garlic, crushed
• 2 None fresh red bird's-eye chili peppers, finely chopped
• 1 cup Greek yogurt
• 2 tbsp coarsely chopped fresh cilantro, plus additional leaves, for garnish
• 1 tbsp garam masala
• 1/4 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 tsp sea salt
• 5 tbsp ghee or butter
• 1 cup sliced almonds
• 1/3 cup golden raisins
• 3 None onions, thickly sliced
• 2 1/2 cups basmati rice, rinsed
• None None Large pinch saffron threads
• 2 tbsp milk, warmed

1. Combine lamb, ginger, garlic, chili peppers, yogurt, cilantro, spices and salt in a large bowl. Cover; refrigerate overnight.
2. Heat half the ghee in a Dutch oven on medium heat. Cook almonds and raisins until lightly browned. Remove from pan with a slotted spoon.
3. Heat remaining ghee in same pan on medium heat. Cook onions, covered, for 5 mins, or until soft. Remove cover; cook for 5 mins, or until lightly browned. Remove half the onions from pan.
4. Add lamb mixture to pan; cook, stirring, until lamb is lightly browned. Add 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, stirring occasionally, for 1 hour. Remove cover; simmer for 30 mins, or until lamb is tender. Season to taste.
5. Meanwhile, cook rice in a saucepan of boiling, salted water for 5 mins, or until partially cooked; drain.
6. Combine saffron and milk in a small bowl; let stand for 15 mins.
7. Preheat the oven to 350u0b0F. Spread half the lamb mixture in an oiled 3 1/2-quart baking dish. Top with half the rice, then remaining lamb, then remaining rice. Drizzle saffron milk mixture over rice; cover tightly with oiled foil and lid. Bake for 40 mins, or until rice is tender.
8. Serve biryani topped with reheated reserved onion, almond mixture and additional cilantro leaves.

lamb shoulder, ginger, garlic, fresh red birds, greek yogurt, fresh cilantro, garam masala, ground turmeric, cayenne pepper, salt, ghee, almonds, golden raisins, onions, basmati rice, saffron threads, milk

Taken from recipes-plus.com/api/v2.0/recipes/33079 (may not work)