INDIAN LAMB BIRYANI
"Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side...."
INGREDIENTS
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2 pounds boneless leg of lamb, fat trimmed off, cut into 1-inch cubes
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MARINADE INGREDIENTS for the lamb:
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5 tablespoons peeled and roughly chopped fresh ginger root (5-inch by 2 inch piece or something comparable.)
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6-7 large garlic cloves, roughly chopped (about 3 tablespoons)
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1/2 teaspoon kosher salt
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A few grinds of fresh ground black pepper
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SOAKING THE RICE Ingredients:
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2 cups basmati rice (Indian is best)
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CURRY SAUCE Ingredients
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3 tablespoons olive oil
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2 medium red or yellow onions, peeled, halved and thinly sliced
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2 15-ounce cans tomato sauce
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1/4 to 3/4 teaspoon ground cayenne pepper (depending on how hot you like it)
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1 tablespoon paprika (sweet, not hot)
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2 teaspoons kosher salt
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1 teaspoon ground turmeric
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1 teaspoon garam masala
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Ingredients for PRE-COOKING THE RICE
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2 tablespoons ghee or butter
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2 teaspoons cumin seeds
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4 cardamom pods
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2 dried bay leaves
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2 cinnamon sticks
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1 red onion, peeled, halved and thinly sliced
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1/2 teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)
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2 teaspoons kosher salt
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CUCUMBER RIATA
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2 cups plain yogurt
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1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.
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1/2 cup chopped mint leaves (plus some for garnish, if you like)
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1 garlic clove, pressed or finely minced
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1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you're short on time, you can use 1/2 teaspoon ground cumin)
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1/2 teaspoon kosher salt
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