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Lamb Biryani

This savory, slow-cooked Indian stew is perfect for sopping up with fresh naan  (Click link or see recipe below). Serve over steaming aromatic rice (try Charleston Gold in place of Basmati) or mix it together, casserole style. Top off with Cucumber Riata (Click link or see recipes below) for a refreshing contrast to the fiery spices. 

Ingredients

Scale
  • 1/2 –1 lb leg of lamb, cut into cubes no larger than 1-inch 
  • 1 whole eggplant, cubed
  • 4–6 cups spinach
  • 4–6 crushed garlic cloves
  • 1/2 onion
  • 1/cup tomato puree
  • 2 teaspoons masala or preferred Indian spice mix.
  • 1/4 cup cubed paneer
  • 1 tbsp smoked green chili sauce
  • 1/2 cup cashews
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots
  • Salt to taste

Instructions

  1. Add onion, garlic, tomato puree and spice blend to pot and simmer until
  2. tender (about 10 minutes).
  3. Add eggplant, cashews, raisins and apricots. Cook 5-10 minutes.
  4. Stir in the spinach, lamb and paneer. 
  5. Turn off the heat to allow a gentle finish. Be careful not to overcook. 
  6. Serve with rice (Charleston Gold is a great aromatic closely related to basmati)  naan and cucumber raita.

  • Author: Ben Lester

Find it online: https://localgrain.org/cucumber-riata/