Fatima Sydow’s Mouthwatering Lamb Biryani Recipe

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Fatima Sydow’s Classic Lamb Biryani

Ingredients:

– 1 kg lamb, cubed
– 2 cups basmati rice
– 1 large onion, sliced
– 3 tomatoes, chopped
– 1/4 cup ghee
– 1/4 cup yogurt
– 2 tbsp biryani masala
– 1 tsp turmeric powder
– 1 tsp cumin seeds
– 1 cinnamon stick
– 4 cardamom pods
– 4 cloves
– Salt and pepper to taste

Steps:

1. In a large pot, heat the ghee over medium heat and add the cumin seeds, cinnamon stick, cardamom pods, and cloves.
2. Add the sliced onion and sauté until golden brown.
3. Add the cubed lamb and cook until browned on all sides.
4. Stir in the biryani masala, turmeric powder, salt, and pepper.
5. Add the chopped tomatoes and yogurt, and cook for another 5 minutes.
6. In a separate pot, parboil the basmati rice until half cooked.
7. Layer the cooked lamb mixture with the parboiled rice in a large baking dish.
8. Cover the dish with foil and bake in a preheated oven at 180°C for 30 minutes.
9. Serve hot with raita and chutney.

Fatima Sydow’s Spicy Lamb Biryani Pie

Ingredients:

FATIMA SYDOW’S LAMB BREYANI

– 1 kg lamb mince
– 2 sheets puff pastry
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 red chili, chopped
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp chili powder
– 1/2 tsp paprika
– 1/2 cup frozen peas
– Salt and pepper to taste

Steps:

1. In a pan, sauté the onion, garlic, and chili until fragrant.
2. Add the lamb mince and cook until browned.
3. Stir in the ground cumin, coriander, chili powder, paprika, salt, and pepper.
4. Add the frozen peas and cook for another 5 minutes.
5. Line a pie dish with one sheet of puff pastry.
6. Spoon the cooked lamb mixture into the pie dish.
7. Cover with the second sheet of puff pastry and crimp the edges to seal.
8. Bake in a preheated oven at 200°C for 20-25 minutes, or until golden brown.
9. Serve hot with a side salad.