Rogan Josh Lamb Biryani
Devour into this delicious Rogan Josh Lamb Biryani, created with simple but divine ingredients
1kg lamb shoulder, excess fat removed and cut into 2cm pieces
3 tbsp rice bran oil
1 onion, finely diced
½ jar Patak’s Rogan Josh Paste
½ cup tomato puree
1 ½ cups water
400g basmati rice
3 tbsp natural or Greek yoghurt
Pinch of saffron
¼ cup milk
Natural or Greek yoghurt
Toasted slivered almonds
Patak’s Mini Pappadums
- To make the lamb curry, heat one tablespoon of oil over medium heat in a heavy based, oven proof pot (the pot needs to have a fitted lid). Brown half the lamb pieces and then remove onto a plate. Repeat with the rest of the lamb, using an extra tablespoon of oil if needed.
- Heat one tablespoon of oil in the same pot and sauté the onions for 5 minutes or till they soften. Add the Patak’s Rogan Josh paste to the frying pan and cook for 1-2 minutes or till fragrant.
- Add tomato puree, water and the lamb pieces into the pot and bring the curry to a gentle simmer and cook over low heat for 40 minutes or till the lamb is tender.
- While the lamb is cooking, prepare the saffron milk by warming the milk in a small saucepan till just before it simmers. Remove the saucepan off the heat and sprinkle the saffron in, to let it infuse.
- Prepare the rice by rinsing it in water and then draining it. Bring 5L of water to boil in a large saucepan and cook the rice in the water for 6-8 minutes. The rice shouldn’t be completely cooked through but should break when a piece is squeezed between your thumb and finger. Drain the rice and set aside.
- Preheat the oven to 180 degrees Celsius.
- When the lamb curry is ready, have a look at the sauce to see if it is thick enough. If it isn’t, remove the lamb pieces and simmer the sauce over low heat to reduce it slightly. Add one tablespoon of yoghurt at a time and stir vigorously to incorporate it until all three tablespoons have been added.
- Add the lamb pieces back in and season the curry with salt if needed.
- Spoon the rice over the top to cover the lamb.
- Drizzle the saffron milk over the rice and then wrap a piece of foil tightly over the pot and place the lid on top.
- Place the pan in the oven and bake for 30 minutes. Remove from the oven and allow it to stand for 10 minutes before removing the foil and the lid.
- Serve by scattering coriander leaves and toasted almonds over the top and with a dollop of yoghurt on the side.