Lamb Biryani

Lamb Biryani
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  • Servings : 2 People
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IngredientsProductProduct Image
250 grams Lamb, chopped1 kg DannyKam Butchery Lamb Cubes - KSh 600
1/8 cup Coconut Oil 400 ml Kentaste Coconut Oil - KSh 549
1 Red Onion sliced 1 kg Fresh Onions - KSh 140
1 teaspoon Cumin Seeds50g Tropical Heat Cumin Seeds powder - KSh 89
2 teaspoons Curry Powder 50 g Virani Curry Powder - KSh 105
1 tablespoons Biriyani spice mix60 g Shan Sindhi Biryani Seasoning Mix - KSh 130
1 tablespoon Garlic Paste 310g Shan Garlic Paste - KSh 270
1 tablespoon Ginger Paste 310g Shan Ginger Paste - KSh 270
1 tablespoon Tomato paste100 g Kenylon Tomato Paste - KSh 45
400 ml blended Tomatoes 1kg Tomatoes – KSh 149
1 cup natural Yogurt 150 ml Bio Natural Plain Yoghurt - KSh 93
3 cups Water300 ml Keringet Mineral Water - KSh 30
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Instructions

Step 1: In a large pan, heat the coconut oil and cook down the red onions until translucent, add your spices and mix well ensuring they are well incorporated.
Step 2: Allow them to toast on low heat for 10 minutes, add your garlic and ginger paste and allow to become aromatic. Add your lamb and coat well.
Step 3: Add 3 cups of water and allow to boil down, add your tomato paste and blended tomatoes and mix well.
Step 4: After 15 minutes, add the natural yogurt and allow to come to the boil , serve hot. Layer in a pot or a casserole dish with steamed rice.