Siwe’s lamb biryani

This is a spicy KZN style biryani. Use meat on the bone for extra flavour.

• Serves: 4
• Difficulty: medium
• Prep time: 10 -15 minutes
• Cooking time: 90 minutes

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Ingredients

• 1 kg mutton, cubed
• 1 packet BBQ spice
• 125 ml (½ cup) mayonnaise
• 125 (½ cup) natural Greek yoghurt
• 2 cups Spekko Long Grain Parboiled Rice
• 5 ml (1 tbsp) egg yellow colouring
• 250 m (1 cup) lentils
• 30 ml (2 tbsp) oil
• 2 onions, diced
• 1 green pepper
• 4 green chillies (2 seeded, 2 whole), sliced
• 15 ml (1 tbsp) minced garlic
• 15 ml (1 tbsp) hot curry powder
• 1 packet fresh curry leaves
• 1 packet biryani mix (tied up in a cheese cloth or clean old rag)
• 1 packet brown onion soup
• water
• salt and pepper

Method

1. Coat the meat generously with the BBQ spice and season with salt and pepper. Add the mayonnaise and yoghurt and make sure the every piece of the meat is coated. Cover and leave in the fridge to marinate.
2. In a large pot, cover the rice with plenty of water. Add the yellow food colouring. Boil rapidly for 10 – 15 minutes, taking care not to overcook. Take off the heat, rinse. Add 2 tablespoons of water and salt and simmer until just cooked and the water has evaporated. Set aside.
3. Boil the lentils in a separate pot until soft.
4. To make the curry, Heat the oil on medium heat in a large pot. Add the onions and garlic and sauté for a few minutes.
5. Add the green pepper and chopped green chillies. Then a tablespoon of the BBQ spice, hot curry powder and stir for 2 minutes.
6. Add the curry leaves and marinated meat.
7. Add the sachet of biryani mix. Cover and simmer very slowly until the meet is done.
8. Take the sachet out of the curry, then add the brown onion powder and some water. Stir through and simmer for a few minutes more until the soup is cooked. Add the rice and lentils. Cover the pot and cook until all the liquid is evaporated.
Sambals to serve
• Chopped onion and diced tomato with chillies salt and pepper
• Cucumber raita – a seeded and grated cucumber mixed with a cup of yoghurt, a dash of ground coriander and cumin, 2 heaped tablespoons of chopped fresh coriander, salt and pepper.