Ingredients
- 500g Australian lamb rack (Frenched & portion)
- 100ml Water
- 4-6tbsp Cooking oil
- 30g Onions, diced
- 2 Kafir lime leaves
- 1/2tbsp Salt
- 1tsp Sugar
- 2 Limes, juiced
Curry Paste
- 20g Lemongrass
- 35g Red chilies
- 15g Fresh turmeric
- 25g Galangal
- 25g Garlic
- 2 Dried chillies
- 2 Candle nuts
Mint Basmati Rice
- 250g Basmati rice
- 300g Pudina/mint leaves
- 2 Medium onions, julienned
- 1 Large tomato, chopped
- 60g Ginger garlic Paste
- 3 Green chillies, split halves
- 2tbsp Thick curd
- 1tsp Red chilli powder
- 1tsp Garam masala powder
- 1/2tsp Turmeric powder
- 1tsp Lemon juice
- 1 Dried bay leaf
- 2 Cloves
- 1 Green cardamom
- 1 Pc Cinnamon
- 1tbsp Cooking oil
- 500ml Water
- Salt for seasoning
Directions
-
1
Grind the curry paste ingredients. Add in water & continue blending until smooth.
-
2
In a wok, heat the oil and fry the curry paste until fragrant & oil separate.
-
3
Add in Lamb rack. Reduce to medium low heat and stir to coat the Kafir lime leave, lamb with curry paste, add the coconut cream & bring it to boil.
-
4
Reduce the heat and simmer Lamb until it’s tender. Once the gravy is reduced by half, add in onions, salt, sugar & lime juice, Season to taste & served with Mint Basmati Rice.
Mint Basmati Rice
-
1
Wash & soak Basmati rice in 250ml water for 20mins at least. In a blender jar, add green chillies, mint leaves & 1 teaspoon of lemon juice. Grind into a smooth paste adding 2-3 tablespoon of water. Set aside.
-
2
In a thick bottomed pot and heat oil. Add bay leaf, cloves, green cardamom, and cinnamon and fry until they are fragrant. Add slit green chillies and fry for a minute. Add julienned onions. Fry until translucent. Add ginger garlic paste and fry until oil is split. Add finely chopped tomatoes and cook until mushy. Add turmeric powder, red chili powder and garam masala. Fry for a minute. At this stage, the oil should be leavening from the sides of the masala. Add thick curd and cook for 1-2 mins.
-
3
Add the mint paste to the masala in the pan, fry for 2-3 mins & add the 500ml water. Season to taste and spiciness.
-
4
As the water begins to boil, add the drained Basmati rice. Reduce the flame to low and keep the pan closed with a lid. Do not open it or stir for next 10-12 minutes. When all the water has been evaporated and the rice seems cooked, switch off the flame. Let the biriyani rest for 5-10 mins before mixing it well.
