Lamb ‘Biryani’
Lamb is a good source is heme iron, which is easily absorbed by the body. This dish is an easy adaptation of a Biryani, and a delicious way to enjoy Lamb, Lamb Broth and the goodness of Marrow. Prepare Lamb Shanks & Stock first thing, or the day before. Thereafter, the recipe should take less than half an hour to prep. and cook.
Choose New Zealand or Icelandic grass fed Lamb.
Organic Ingredients:
Lamb Shanks & Stock
4 Lamb Shanks
6 Cups Water
1 Onion, peeled & Quartered
1/2 Tsp. each of the following ground spices: Turmeric, Coriander, Cinnamon, Cumin
6 Whole Cloves
1 Tsp. Sea Salt
Biryani
Cooked Lamb
2 Cups Basmati Rice, washed & pre soaked if possible (to aid in digestion)
6 Cups Lamb Stock
1 Onion, peeled & diced small
4 Cloves Garlic, peeled & crushed in a pestle & mortar
1/2 Tsp. each of the following ground spices: Cumin, Coriander, Allspice
Sea Salt, to taste
Ghee or Extra Virgin Olive Oil, for cooking
Start by bringing Lamb Shanks to a boil in a medium sized pot with ingredients listed under Lamb Shanks & Stock. Once boiling, cover and reduce heat to a low simmer. Allow to simmer away for 4-6 hours at which point the lamb should be tender and falling off the bone.
Allow Lamb to cool, and remove from Stock. Break away the meat, discarding any areas of fat that are unappealing. My children like to suck the marrow from the bone at this stage with a help of a small spoon. Alternatively, the marrow can be mixed back into the rice. Run stock through a sifter, discarding Onion.
To make the Rice, saute Onion and Spices in a tablespoon or so of Ghee or Olive Oil until translucent. Add Garlic and cook for a minute. Add Rice (washed and drained) and Salt, and stir, being careful not to break the Rice. Add Lamb and Lamb Stock and bring to a boil. Cover and reduce heat to a low simmer. Cook for 20 minutes. Remove from heat, stir and cover and let sit for 5 minutes. Rice should be cooked through. Serve with Yoghurt and Salad.
