Lamb Biryani

• 3 lb boneless lamb shoulder, cut into 3/4 inch cubes
• 2 inches fresh ginger, finely grated
• 3 cloves garlic, minced
• 2 None small fresh red chilies, finely chopped
• 3 tsp garam masala
• 2 tbsp fresh cilantro, chopped + extra leaves, to serve
• 1 pinch ground turmeric
• 1/2 tsp ground cayenne
• 1 cup thick yogurt
• 6 tbsp ghee (clarified butter) or butter
• 1 1/3 cups sliced almonds
• 1/3 cup raisins
• 3 None large onions, thickly sliced
• 18 oz basmati rice, washed, drained
• 1 large pinch saffron threads
• 2 tbsp hot milk

1. Combine lamb, ginger, garlic, chilies, garam masala, cilantro, turmeric, cayenne, 1 tsp salt and yogurt. Cover and refrigerate overnight.
2. Heat 3 tbsp ghee in a large, heavy-bottomed saucepan. Fry almonds and raisins until lightly browned. Set aside.
3. Add remaining ghee, cook onion, covered, over medium heat for about 5 mins, or until soft. Remove lid and cook for another 5 mins, or until lightly browned. Set aside 1/2 onion mixture.
4. Add lamb and marinade to remaining onion in pan and cook, stirring, until lamb is lightly browned. Add 1 cup water, bring to a boil then simmer, covered, stirring occasionally, for 1 hour. Remove lid and simmer, uncovered, for another 30 mins, or until lamb is tender. Season.
5. Meanwhile, cook rice in boiling, salted water for about 5 mins, or until half-cooked. Drain.
6. Combine saffron and milk in a small bowl. Set aside for 15 mins to infuse.
7. Preheat oven to 180u0b0F. Transfer 1/2 lamb mixture to a large greased baking dish, top with 1/2 the rice then remaining lamb and rice. Drizzle saffron milk mixture over top, cover tightly with greased foil and a lid. Bake for about 40 mins, or until rice is tender.
8. Serve biryani topped with reheated reserved onions, almond mixture and cilantro leaves.

lamb shoulder, ginger, garlic, red chilies, garam masala, fresh cilantro, ground turmeric, ground cayenne, thick yogurt, ghee, almonds, raisins, onions, basmati rice, saffron threads, milk

Taken from recipes-plus.com/api/v2.0/recipes/22460 (may not work)