Are you ready for a spicy experience? This Biryani is absolutely delicious, and absolutely fiery!
Hot & Spicy Slow Cooked Lamb Biryani
A tender, spicy, lamb dish packed full of flavour. Combine it with coconut yoghurt for a beautiful contrast.
Ingredients
Method
For the Slow Cooker
- Pull the lamb out of the fridge so it can come to room temperature before it's cooked.
- Peel the ginger and chop it into tiny pieces. Crush the garlic cloves. Mix them together with all the spices in a bowl. Add the lamb and make sure each piece is covered in the spice mix.
- Slice the onions into thin half moon slices.
- Chop the tomatoes into quarters. Remove the seeds and throw them away. Then chop the tomatoes into bitesize pieces.
- Heat the olive oil to a high heat in a pan. Add the cumin seeds and fry them until they sizzle. Then add the onions and continue stirring until they are soft and browned.
- Add the lamb and tomatoes to the pan and fry for 2 minutes. Then move the entire mix into the slow cooker.
- Cook in the slow cooker for 4 hours on high heat or 8 hours on low.
After the Slow Cooker
- Rinse the rice thoroughly.
- Add the bay leaves, the still uncooked rice, and the vegetable stock to the slow cooker. Stir well, cover, and continue slow cooking for 20 minutes.
- Chop the spinach into small, bite sized pieces.
- Turn off the heat. Add the spinach to the slow cooker, mixing it in to the meal. Replace the lid and leave it to stand for 10 minutes. This allows the rice to fluff up.
- Serve alongside a portion of coconut yoghurt.