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Reuben Riffel's Lamb Biryani

Reuben Riffel's Lamb Biryani

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R 410.00
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R 410.00
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In Durban I made an easy oven-baked minced Lamb Biryani. I’m proud to have
cooked this dish as it's so flavourful and yet easy to prepare. Having been able to
meet some of the local spice suppliers and getting some pointers from them and
cooking something so simple but yet so satisfying makes me quite proud.

FOR THE LAMB

  • 2 tbsp Olive Pride Blend
  • 500 g Lean lamb mince
  • 1 tbsp Garam masala
  • 2 tbsp Medium heat curry powder with curry leaves
  • 1 pinch Saffron, optional
  • 2 cloves Garlic, grated
  • 1 finger Ginger, grated
  • 2 cups Basmati rice (pre-soaked)
  • 2 cups Coconut milk
  • 2 cups Chicken stock (store bought or diluted stock cubes)
  • 2 tbsp Unsalted butter
  • Salt and Pepper

FOR THE VEGETABLES

  • 1 small Cauliflower, cut into florets
  • 120 g Button mushrooms, sliced in half
  • 1 small Red onion, sliced thinly
  • ½ cup Sultanas
  • ¼ cup Olive Pride Extra Virgin Olive Oil
  • 1 tsp Each fennel seeds, cumin, 1 cardamom pod
  • 1 tsp Turmeric and cinnamon
  • ½ Preserved lemon, chopped

TO SERVE

  • Fresh coriander