(www.homefoodandtravel.co.za)
Cape Malay Lamb Biryani (serves 6 – 8)
Ingredients
- 1 kg lamb (cubed)
- 2 tsp ginger (grated)
- 2 tsp garlic (finely chopped)
- Salt to taste
- 100ml Sunfoil Canola oil
- 630 grams Allsome rice
- 250g lentils
- 3 onions (sliced)
Marinade
- 3 sticks cinnamon
- ½ tsp turmeric
- 1 tbsp roasted masala
- 2 tbsp garam masala
- 5 cloves
- Saffron strands (optional)
- 1 tomato (grated)
- 250ml plain yoghurt
- Cordon Bleu margarine
Method
Wash meat and drain in a colander, then rub with ginger, garlic and set aside.
Combine marinade and rub onto meat.
Meanwhile, cook the lentils until tender and drain.
Rinse the dry Allsome rice with water and drain.
Heat 50ml of Sunfoil Canola oil in a large pot, over a medium heat and add rice, coat well. Add 100ml hot water to rice, cook covered for 7 minutes, remove and set aside.
Heat remaining oil in a large pan and add two-thirds of the onions and the meat and cook for 40 minutes on medium heat covered, then set aside.
In a casserole dish, layer ingredients in the following manner: rice, meat, rice, meat then lentils and remaining onions.
Sprinkle with 200ml tepid water and dollops of Cordon Bleu margarine, cover and bake at 180° Celsius for roughly 1 hour (until the meat is tender).
Garnish with coriander and serve.