Lamb Biryani

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Ingredients

500g Diced Lamb
250g Basmati Rice
100g Ghee or clarified butter
30g Onions fried
30g Ginger Paste
20g Garlic Paste
200g Yoghurt (plain full fat Greek Yogurt)
1/2 tsp Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Ground Coriander
1/2 tsp Ground cumin
1 tsp Garam Masala
20g Cilantro, chopped
20g Mint, chopped
1/4g Saffron
50ml Whole Fat Cows Milk
2 bay leaves
2 Green Cardamom Pods
4 Cloves
15g salt
1 tbsp Lemon Juice
small piece cheese cloth or loose leaf tea strainer

Instructions

1) In the dish you’re going to cook in (I used a cast iron dutch oven) put 50g Ghee and fry onions over medium high heat til browned > Removed onions and place dish aside off heat

2) Marinate the lamb with fried onions, Garlic Paste, Ginger Paste, yoghurt, Chilli Powder, Turmeric Powder, Ground Coriander, Ground cumin, salt, and half of the Cilantro and Mint. Marinate for at least 2 hours

2) After starting the lamb marinating wash the Basmati Rice in lukewarm water and soak for 30 minutes

3) Boil 3 liters of water with 5g of salt, bay leaves, Cardamom Pods, Cloves, and the remaining Coriander and Mint. When the water starts to boil, add the Basmati Rice. All of the spices should be tied into a sachel of cheese cloth or placed in a loose leaf tea strainer this way they aren’t floating around waiting for someone to bite into a clove.

4) Cook for 2 minutes, drain, and cool on a prepared cookie sheet or sheet pan lined with parchment. Lay the rice out flat to get even cooling

5) In your dish from earlier layer the lamb after it’s marinated along the bottom

6) Add 200ml of vegetable stock

7) Cover evenly with the rice and press down so it’s level

8) Take your Milk and bring to right before a boil, add in the Saffron and let bloom for 5 minutes.

9) Sprinkle the rice with Garam Masala

10) Pour rest of melted Ghee and 1 tbsp Lemon Juice over rice and the Milk

11) Cover tightly with tin foil and place lid on top. Cook on Medium High heat for about 5 minutes then reduce to a simmer (medium low) for another 30.

12) Mix together and serve with raita

Lamb and Pork Meatloaf

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Ingredients:

Loaf:
1lb Ground Lamb
1lb Ground Pork
1/4 cup Bread Crumbs
2 Eggs
1 teaspoon Black Pepper
1 Tablespoon Dehydrated Onions
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 Tablespoon Thyme
1 lemon worth of Zest
2 cloves Garlic, minced
Salt to taste
Sauce:
1 can Crushed tomatoes
1 Tablespoon Pomegranate Molasses
2 teaspoon Worcestershire Sauce
1 lemon worth of Lemon Juice

 

Instructions:

Preheat oven to 375 degrees

1) Mix the Loaf ingredients together, take a small amount out and cook in a pan. Taste and season the rest of the mixture.

2) Mix the Sauce and adjust to taste.

3) Form into a thin Loaf (about 1-1.5 inches high) and place into a greased roasting dish, top with sauce and place in oven. Lamb can overcook quickly so the thin loaf will cook through and still be moist throughout. Cook until done, about 20 minutes.

 

Roasted Rack of Lamb with Rosemary and Smoked Sea Salt

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Ingredients:

2 Frenched Rack of Lamb (2lbs each or less but stay above 1.5lbs)
1 Tablespoon and 1 teaspoon Vegetable Oil
2 Tablespoon minced Rosemary
3 Tablespoon Smoked Sea Salt

Pre-heat oven to 250 degree

Instructions:

1) Cut cross hatch into the surface of the fat (but not to the meat) to create a 1/4″ cross hatch pattern. Mix the Smoked Sea Salt and Rosemary with the 1 Tablespoon Vegetable Oil and generously rub into the Lamb on both sides

2) Place a flat roasting rack into a short walled roasting dish or tray, lay the rubbed Lamb fat side up on the rack

3) Place Lamb in the oven for about 1 hour to 1 hour 20 minutes or until the internal temperature reaches  125 degrees

4) In a large sauté pan bring a 1-2 teaspoons of Vegetable Oil to almost smoking, sear the Lamb fat side down for about 2 minutes.

5) Rest, slice, serve