Lamb Biryani

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250g Basmati Rice, rinsed
Salt
3 tbsp vegetable oil
2 medium onion, finely chopped
2 tsp garlic puree
450g lamb or chicken, cut into bite size pieces
half a jar Medium Curry Paste
2 medium sized potatoes, peeled and roughly chopped
140 ml carton natural yogurt
2 tomatoes, sliced
140 ml water
Fried onions
Toasted flaked almonds

Boil the rice in plenty of well salted water for 2 minutes. Drain.
Heat the oil and fry the onion until well browned.
Add the lamb, chopped potato, garlic and Curry Paste. Continue frying for a further 10 minutes. Stir in the yogurt.
Transfer the lamb and onion mixture to a casserole dish. Arrange the tomato on top, then the rice. Pour over the water.
Tightly cover and bake for 50-60 minutes, at 190°C (375°) Gas Mark 5, until the rice is fluffy and the lamb is cooked through.
Serve garnished with fried onions and toasted almonds.

SERVES 4

This dish is traditionally served with raita, a yogurt and cucumber dip