Here at Gastro one of our favourite weddings last year was for the newly crowned winner of BBC’s Masterchef Brin Pirathapan.

Brin had requested a bespoke evening food offering of a Lamb Biryani which went down very well amongst his guests! 

Here is that same recipe for you to make for yourselves at home. 

Lamb Biryani (Serves 15-20)

For the Lamb –

1 Large Boneless Lamb Shoulder

1 A10 Tin Chopped Tomato

1 Large White Onion

10 Garlic Cloves

300g Ginger

2 Tbsp Curry Powder

4 Tsp Fenugreek Powder

4 Tsp Mustard Seed

3 x Cinnamon Stick

2 Tbsp Madras Paste

1 Kilo Fresh or Frozen Spinach

For the Rice – 

1.5 Kilo Basmati Rice

Pinch of Curry Leaves

1 Tbsp Turmeric

Method

1. Mince the onion, garlic and ginger into a paste.
2. Fry off in oil for a few minutes then add the curry powder, fenugreek, mustard seed and madras paste. Keep frying for another few minutes until it becomes fragrant.
3. Add the chopped tomatoes and cinnamon sticks. Bring to a simmer and cook for another 20 minutes. Add a little water if needed.
4. Put the lamb into an oven dish and cover with the sauce.
5. Cover tightly with tinfoil and cook @ 160c for 4 hours. (Check after 2 hours and add a little water if the sauce is getting too Once cooked (lamb should be soft to the touch) and cooled, remove any large pieces of fat from the lamb and pull apart.
6. Put the lamb back in the sauce and add the spinach and turn it in. Season as required.
7. Put the rice, turmeric and curry leaves in a pan with more water than needed.
8. Cook the rice half way (about 8 mins), drain and run under cold water to stop it cooking further. Drain again.
9. In an oven dish assemble the Biryani with lamb first and rice on top.
10. Cover and bake @ 170c until piping hot. (approx 45 mins) 

Blog post by: Dylan