Posh lamb skewers with rosewater-scented rice
Ingredients
- For the lamb
-
2 garlic cloves, finely chopped
5cm/2in piece fresh ginger, grated
pinch cayenne pepper
4 tsp ground paprika
4 tsp ground cumin
pinch ground cloves
salt
1kg/2lb lamb loin, cut into 3.5cm/1½in chunks
- For the biryani
-
6 red chillies, seeds removed, chopped
50g/2oz unsalted cashew nuts
oil, for frying
500g/1lb 1oz mushrooms, sliced
2 garlic cloves, finely chopped
2.5cm/1in piece fresh ginger, finely chopped
100ml/3½fl oz plain yoghurt
1 tbsp garam masala
salt and freshly ground black pepper
250g/9oz basmati rice, washed and soaked in cold water for 30 minutes, then drained
pinch ground turmeric
½ onion, sliced
25g/1oz butter, for greasing
2 bay leaves
1 lime, juice only
50ml/2fl oz rosewater
pinch saffron strands, soaked in 50ml/2fl oz milk
melted butter, for basting
1 lemon, juice only
- To serve
-
2 tbsp medium curry sauce (from a jar)
handful chopped fresh mint
Preparation method
-
For the lamb, mix the first seven ingredients in a bowl to make a marinade. Rub the marinade into the lamb chunks, then place into a large bowl. Cover the bowl with cling film and leave to marinate in the fridge for at least an hour, preferably overnight.
-
Allow the lamb to get up to room temperature, then thread onto wooden skewers, allowing 2-3 chunks of lamb per skewer. Set aside in a cool place.
-
For the biryani, place the chillies and nuts into a food processor and blend to make a paste.
-
Heat a little oil in a pan and fry the chilli paste over a low heat for five minutes. Add the mushrooms, garlic, ginger, yoghurt, garam masala and salt and freshly ground black pepper, to taste. Fry gently for another five minutes.
-
In a separate pan, gently fry the rice in a little oil for about three minutes. Add just enough water to cover, season with salt and freshly ground black pepper and turmeric and simmer for about 30 minutes, or until the rice is just cooked but still firm. When the rice is cooked, lay it out on a tray to dry a little.
-
Preheat the oven to 180C/350F/Gas 4.
-
Heat a little vegetable oil in a pan and fry the onion until golden-brown and crisp.
-
Grease a large ovenproof dish with butter. Place the bay leaves into the bottom of the dish. Layer up the rice, the mushroom mixture, onion and a splash of lime juice and rosewater. Repeat, then pour over the saffron-infused milk. Cover with foil and bake in the oven for 30 minutes.
-
When the rice has almost finished cooking, preheat the grill to medium.
-
Place the lamb skewers under the grill and cook for about 4-5 minutes, turning regularly and basting with melted butter mixed with lemon juice.
-
To serve, divide the rice among 4-6 serving plates and top with the lamb. Drizzle with curry sauce and sprinkle with mint.
