Indian Lamb Biryani

panningtheglobe.com

SteelGiggles

2 pounds boneless leg of lamb, fat trimmed off, cut into 1-inch cubes

subheading: MARINADE INGREDIENTS for the lamb:

5 tablespoons peeled and roughly chopped fresh ginger root (5-inch by 2 inch piece or something comparable.)

6 to 7 large garlic cloves, roughly chopped (about 3 tablespoons)

½ teaspoon kosher salt

A few grinds of fresh ground black pepper

subheading: SOAKING THE RICE Ingredients:

2 cups basmati rice (Indian is best)

subheading: CURRY SAUCE Ingredients:

3 tablespoons olive oil

2 medium red or yellow onions, peeled, halved and thinly sliced

2 15-ounce cans tomato sauce

¼ to ¾ teaspoon ground cayenne pepper (depending on how hot you like it)

1 tablespoon paprika (sweet, not hot)

2 teaspoons kosher salt

1 teaspoon ground turmeric

1 teaspoon garam masala

Ingredients for PRE-COOKING THE RICE

2 tablespoons ghee or butter

2 teaspoons cumin seeds

4 cardamom pods

2 dried bay leaves

2 cinnamon sticks

1 red onion, peeled, halved and thinly sliced

½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)

2 teaspoons kosher salt

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