Sri Lankan lamb buriyani
Yield
Serves 6
Ingredients
Method
Step 1
Place a large ovenproof pan or stockpot over a medium heat and add the onions with 2tbsp of the melted butter. Fry the onions until golden, remove half and set aside. Add garlic to the onions in the pan with all the spices, the ginger and chillies, the curry leaves, the rest of the melted butter and ½tsp ground black pepper. Fry until the leaves are bright green.
Step 2
Add the lamb and coconut milk to the pan, and cook for 45 minutes on a medium-low heat until the meat is tender.
Step 3
Meanwhile, rinse the basmati rice in cold water and soak in 200ml water for 20 minutes. Heat the oven to 180˚C/ fan oven 160˚C/mark 4.
Step 4
Add the rice and its soaking water to the pan, and place the pan in the oven to cook for 45 minutes.
Step 5
Just before serving, soak the saffron in warm water for 1 minute. Then pour over the cooked lamb dish and stir. Garnish with the reserved fried onions.
