Entree: South Africa – Durban Indian – Lamb Breyani (Layered aromatic spiced rice cooked with tender lamb and potatoes)

Serving Size: 6

Approximate Time

Prep 1 hr 10 min

Cook 1 hr 30 min

Additional 40 min

Total 3 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1.5 in (2–3 cm) pieces
- 3 cups (570 g) basmati rice, rinsed and soaked 30 minutes
- 4 cups (960 ml) lamb stock or water
- 1 cup (240 g) plain yogurt
- 4 large onions, thinly sliced, divided (~800 g)
- 3 tbsp (45 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) ginger-garlic paste
- 1 tbsp (15 g) garam masala
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) Kashmiri chili powder or mild red chili powder
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) lemon juice
- 2 medium potatoes, peeled and halved (~500 g)
- 2 cinnamon sticks (~10 g)
- 6 green cardamom pods
- 6 whole cloves
- 2 bay leaves
- 1 star anise
- 1/4 tsp (0.3 g) saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1/2 cup (120 g) fried onions (birista), reserved for layering and garnish
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh mint leaves, chopped
- 3–4 green chilies, slit (~8 g)
- 4 hard-boiled eggs, halved, approx. 200 g (optional garnish)
- 1 tbsp (15 ml) rose water or kewra water (optional)

Instructions

1. In a bowl combine yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, lemon juice, and 1 tsp (5 g) salt. Add lamb pieces, mix to coat, and marinate 1 hour or up to overnight in refrigerator.
2. Fry half the sliced onions in 2 tbsp (30 ml) oil over medium heat until deep golden brown and crisp; remove and drain on paper towel (reserve 1/2 cup/120 g for layering). Keep remaining onions for the curry.
3. In a heavy-bottomed pot or Dutch oven heat 1 tbsp (15 ml) ghee + 1 tbsp (15 ml) oil over medium-high. Add whole spices (cinnamon, cardamom, cloves, bay leaves, star anise) and fry 30 seconds until fragrant.
4. Add the reserved sliced onions and cook until softened and light brown, about 6–8 minutes. Add marinated lamb and brown on all sides, 6–8 minutes.
5. Add potatoes, 1 cup (240 ml) lamb stock, and bring to a simmer. Reduce heat, cover, and simmer gently until lamb is tender, about 45–60 minutes (or pressure cook 20–25 minutes). Adjust seasoning.
6. While lamb cooks, bring 4 cups (960 ml) water to a rolling boil in a large pot with 1 tsp (5 g) salt and a couple of whole spices if desired. Drain soaked rice and add to boiling water. Par-cook rice until about 70% done, 6–8 minutes. Drain and set aside.
7. Once lamb and potatoes are cooked, reduce heat to very low. Layer half the par-cooked rice over the lamb gently. Sprinkle half the fried onions, half the cilantro and mint, and half the slit chilies. Drizzle half the saffron milk and 1 tbsp (15 ml) ghee.
8. Add the remaining rice as a top layer, then sprinkle remaining fried onions, herbs, saffron milk, and ghee. If using, sprinkle rose/kewra water over the top.
9. Seal the pot: cover tightly with lid (or seal edges with a strip of dough) and cook on the lowest heat for 20–30 minutes (dum) to steam finish the rice and marry flavors.
10. Turn off heat and rest, covered, 10 minutes. Gently lift and mix portions when serving, garnish with halved hard-boiled eggs and additional fried onions. Serve hot.