|5cm pieceFresh ginger; finely grated|
|2 clovesGarlic; crushed|
|2 freshFresh green chilli; seeded|
|1 tablespoonGaram Masala|
|1 teaspoonGround tumeric|
|2 teaspoonsGround coriander|
|1/2 cupFresh mint; chopped|
|1kg 3cm piecesLamb|
|2 tablespoonsOlive oil|
|2 mediumbrown onions; thinly sliced|
|2 Bay leaves|
|1 cupnatural yogurt|
|11/2 cupsbasmati rice|
Lamb Biryani Preparation
1.Combine ginger, garlic, chilli, spices and mint in a medium glass bowl. Add lamb, stir to combine. Cover with plastic food wrap. Chill for 3 hours or overnight.
2. Heat oil in a large saucepan over moderate heat. cook and stir onion for 8-10 minutes or until golend brown. Transfer to a bowl.
3. Increase heat to high. cook lamb, in batches for 2 minutes or until seared. Transfer to bowl.
4. Return all lamb to pan along with bay leaves and yogurt. Reduce heat. Cover and simmer for 30-40 minutes or until lamb is tender. Season to taste with salt.
5. Add rice and 2 cups of water. Bring to the boil. Reduce heat simmer covered for 20 minutes or until rice is tender and liquid absorbed. Remove from heat. Cool slightly. Serve with extra yoghurt and mint.
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