Creative Cooks Kitchen Recipes

Lamb Biriyani with Figs and Kaffir Lime

Lamb Biriyani with Figs and Kaffir Lime

Lamb Biriyani with Figs and Kaffir Lime

- Stage 1- Make curry -

Lamb leg 900 g cut into 2 cm cubes

Massaman curry paste

1 medium ripe tomato

1 large brown Onion

6 gloves Garlic

1 x 5cm pc fresh Ginger

300ml Water

Salt and pepper taste

Oil of choice to brown your curry

- Stage 2-items for Biriyani assemble -

6 soft boiled eggs, chilled and shell removed

2.5 cups Long grain rice

4 figs cut into Quarters

3 fresh kaffir lime leaves cut into

The bowl of remaining

6 tsp jam (apricot, sweet chilli, or pear and ginger)

Water as needed

- Stage 3 Optional Extras Sambals -

Cucumber, shallot, and yogurt

Place cubes cucumber into a bowl with finely sliced shallots

2 table spoons unsweetened yogurt

Salt and pepper

2 tsp apple cider vinegar

(approx. 1 medium Lebanese cucumber serves 4 persons)

Tomato and Mint

In a bowl, place ripe tomato cut into cubes, stir in salt, pepper, and tear as many mint leaves as you like- refrigerate till ready to serve (approx. 1 medium tomato serves 4 persons)

Naan (1 per person) or pappadums (2 per person) 

- Method for Curry -

  1. Brown online garlic, ginger in a pan, remove and split into two bowls equally
  2. Brown the meat cubes and then stir back in one bowl of garlic, onion and ginger with tomato and the curry paste and water
  3. Bring curry to boil and thicken slightly then remove from heat and set aside.

- How to put the Biriyani together -

  1. Pre- heat your oven to 200 Degrees Celsius
  2. In a heavy oven proof dish, you can cover with foil or a lid place a third of rice to lay at bottom of your dish
  3. On top of rice add some onion mix with a few blobs of jam and a few pieces of fig and kaffir lime leaf and about 125 mls water
  4. Can use eggs whole or cut into ½ and place on top of rice then add ½ curry meat and a little of the sauce
  5. Add 1/3 rice then repeat step 3 and 4 (but reserve some curry sauce for the top)
  6. Finish with last 1/3 rice and use last of curry sauce and put about 125 mls water over the top
  7. Then dress with last of figs, jam and onion mix and, salt and pepper and whole cumin seeds pushing then into rice, so they cook evenly and do not fall off.
  8. Place with lid or foil into hot oven and cook for approx. 30 to 40 mins until rice is cooked through, if you notice it being a bit dry you can always add more water but just add gradually as will steam through and you don’t want it soggy.
  9. When serving its ideal to bring your dish to the table as looks very attractive and taste amazing if you add fresh lime leaves, red chilli slices, fresh herbs of choice i.e. parsley, coriander, mint, basil etc and a few blobs of fresh unsweetened yogurt or with the optional extras above.

Lamb Biriyani with Figs and Kaffir Lime

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