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1 lb (500 g) lamb tenderloin
3 tablespoons clarified butter
2 yellow onions, thinly sliced, plus ½
cup (2 oz/60 g) chopped yellow onion
5 cloves garlic, peeled and chopped
2 tablespoons peeled and chopped fresh
ginger
1 green jalapeno chili, seeded and
chopped
Spice mixture*
½ cup (4 oz/125g) plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons salt
1½ cups (10½ oz/330 g) basmati rice
¼ cup (⅓
oz/10 g) chopped fresh cilantro (fresh coriander)
¼ cup (1½ oz/45 g) unsalted raw cashews,
toasted and chopped
¼ cup (1½ oz/45 g) golden raisins
(sultanas)
2 hard-boiled eggs, peeled and cut into
wedges
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Method:
Cut the lamb into ½-inch (12-mm) cubes.
In a Dutch oven over high heat, heat 1 tablespoon of the clarified
butter. Working in batches, sear the lamb cubes in a single
layer until deep brown on all sides, 7-10 minutes per batch.
Transfer to a plate. Return the Dutch oven to medium heat and
heat 1 tablespoon of the clarified butter. Add the 2 sliced
onions and sauté until crisp and brown, 15-20 minutes. Using a
slotted spoon, transfer the onions to paper towels to drain.
While the onions are cooking, in a blender, combine the ½ cup chopped
onion, garlic, ginger and chili and process until a thick paste forms.
Add 1-2 tablespoons water if needed to facilitate blending.
Return the Dutch oven to medium-high heat and heat the remaining 1
tablespoon clarified butter. Add the onion-garlic paste and
sauté until golden brown, 5-7 minutes. Add the spice mixture and
sauté until fragrant, about 2 minutes. Add the browned onions,
the yogurt, the lemon juice, 1½ teaspoons of the salt, and ¼ cup (2 fl
oz/60 ml) water. Reduce the heat to low and simmer for 2 minutes
to blend the flavors. Stir in the seared lamb, mix well, cover,
and simmer for 10 minutes to heat through. Raise the heat to
medium, stir the rice into the lamb, and sauté briefly. Add 2
cups (16 fl oz/500 ml) water and the remaining ½ teaspoon salt and
bring to a simmer. Stir well, cover, and place in the preheated
oven. Bake until the rice is cooked through and most of the
moisture has evaporated, about 30 minutes; stir once during this time.
Let rest, covered, for 10 minutes. Uncover, fluff the rice and
lamb with a fork, and transfer to a platter. Garnish with the
cilantro, cashews, raisins, and eggs. Serve at once.
*Spice Mixture:
Briyani, elaborate dishes of rice and
meat or vegetables, were introduced to northern India by the Moghuls
in the sixteenth century. The spice mixtures, or masalas, used
in briyani impart a rich color and flavor to the dishes. To make
the mixture called for here, toast and grind 1 teaspoon each cumin and
coriander (cilantro) seeds. Transfer the ground seeds to a bowl
and stir in 1 teaspoon each ground turmeric and cinnamon, ½ teaspoon
ground cardamom, ¼ teaspoon each ground nutmeg and cayenne pepper, 4
whole star anise, and 3 bay leaves.
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