The Cinnamon Club Cookbook by Iqbal Wahhab & Vivek Singh & Iqbal Wahhab Vivek Singh

Author:Iqbal Wahhab & Vivek Singh & Iqbal Wahhab, Vivek Singh [Iqbal Wahhab, Vivek Singh]
Language: eng
Format: epub
Tags: Food*Cooking*Cuisine*Regional*Asian*Southern Asian*Indian, Food, Cooking, Cookbook
ISBN: 9781472933065
Publisher: Bloomsbury Publishing
Published: 2003-10-16T16:00:00+00:00

RAJASTHANI ROAST RUMP OF LAMB WITH CORN SAUCE

HYDERABADI-STYLE BIRYANI OF LAMB

SERVES 4-6

Biryani is often called the king of dishes. It’s much more than just ‘meat downstairs, rice upstairs’, as I once heard an East London waiter describe it to an American tourist. Most curry house renditions involve stir-frying pre-cooked lamb with pilau rice. Throughout the Subcontinent there are inumerable regional variations, some more aromatic, others spicier. In Hyderabad they follow the traditional route of making kacchi biryani, where the rice is cooked in the juices of the lamb and the lid of the cooking pot is sealed with dough so that none of the aromas escape during cooking. It is then cracked open just before serving, with great ceremony, thrilling the waiting diners with the sensational aromas that immediately fill the room.

1kg/2¼lb boned leg of lamb, cut into 2.5cm/1 inch cubes

50g/2oz/¼ cup ghee or clarified butter

a generous pinch of saffron strands, infused in 3 tablespoons warm milk

Spiced Onion Yoghurt, to serve

For the marinade:

2 onions, sliced

6 tablespoons vegetable or corn oil

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

1 tablespoon mild red chilli powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 small bunch of fresh mint, chopped

3 green chillies, cut lengthways in half

¼ nutmeg, grated

juice of ½ lemon

1 tablespoon salt

100g/4oz/½ cup Greek yoghurt

For the rice:

400g/14oz/2 cups basmati rice

3 green cardamom pods

2 black cardamom pods

4 cloves

2 blades of mace

1 tablespoon cumin seeds

2 bay leaves

2 tablespoons salt

For the marinade, fry the onions in 4 tablespoons of the oil, stirring constantly, until they are an even golden-brown colour. Lift out with a slotted spoon and drain on kitchen paper. Put the lamb in a bowl, add the remaining oil, the fried onions and all the other ingredients for the marinade and mix well. Set aside for 4 hours.

Wash the basmati rice in one or two changes of water, then cover with fresh water and leave to soak for 30 minutes. Put 2.5 litres/4½ pints of water in a large pan with the whole spices and salt and bring to the boil. Drain the rice, add to the pan and cook, uncovered, for about 10 minutes, until the water has reduced to the level of the rice.

Place the marinated meat in a large, heavy-based casserole (choose one with a tight-fitting lid). Drain the half-boiled rice and spread it over the meat. Sprinkle the ghee or butter and the saffron mixture on to the rice, then cover the casserole with the lid. Seal the sides with aluminium foil, leaving a small gap for steam to escape. Put the casserole on a high heat for 8–10 minutes. When you see the steam through the gap, reduce the heat to as low as possible and cook the biryani for 25 minutes. Remove from the heat and leave to stand, undisturbed, for 5 minutes. Then take off the lid. Serve the aromatic biryani immediately, with Spiced Onion Yoghurt.

Wine to accompany this recipe

CALIFORNIAN ZINFANDEL

The dry heat of the Hyderabadi spicing will be matched by the intense fruits of a Californian Zinfandel, with notes of tobacco leaves and liquorice.

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