John Myers
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Lamb Curry with Bhatura and Biryani / Saffron Rice
The perfect lamb curry with bhatura and biryani / saffron rice recipe with a picture and simple step-by-step instructions.
For the lamb curry
- 1 kg Rack of Lamb
- 1 bunch Mint
- 2 tbsp Yogurt
- 200 g Cashew
- 8 Pc. Onions
- 10 Pc. Cherry tomatoes
- 2 tsp Grated ginger
- 1 tsp Turmeric
- 1 tsp Chili powder
- 6 Pc. Bay leaves
- 35 Pc. Peppercorns
- 1 Pc. Cinnamon stick
- 2 tbsp Creme fraiche Cheese
For the rice
- 500 g Rice
- 500 g Saffron powder
- 4 tbsp Mint
- 1 tbsp Coriander
- 2 tsp Birvani spice mix
For the Bhaturas
- 240 g Wheat flour
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Yogurt 10% fat
- 2 Water
curry
- Remove the fat layer from the rack of lamb and cut into large cubes. Finely puree the mint with the yoghurt and cashew nuts. Set aside the yogurt and mint mixture for later.
- Cut four onions and cherry tomatoes into fine pieces. Heat the oil in the pan and fry the onions for about 5 minutes, then add the tomatoes and fry for another 5 minutes. Then add the garlic-ginger paste, turmeric and chilli and fry for another 2 minutes. Remove from heat and pour into a bowl. This mixture is called Bhuna Masala.
- Heat the oil again in the pan, add the spices and fry together with the lamb cubes for 5 minutes. Then add Bhuna Masala and fry for another 5 minutes. Then add the yogurt-mint mixture, stir and turn off the heat. Let the curry steep for about 2 hours.
- Before serving, mix the curry with 2 tablespoons of créme fraîche and a little water until a slightly thick curry sauce is formed. Remove the spices cardamom, peppercorns, bay leaves, cinnamon and the lamb cubes.
The rack of lamb
- Salt the lamb sirloin and sear it in a pan. Then put it in the oven at 150 degrees with a roasting thermometer. Leave lamb loin in the oven up to a core temperature of 55 degrees (medium rare) or 60 degrees (medium well). Then wrap in aluminum foil for 5 minutes.
Two kinds of rice
- Wash 250 g of rice in two different pots 3 times with water and discard the water. Then pour in enough water until a fingertip remains above the rice. Lightly salt the water. Mix saffron with 50 ml water and add rice to a saucepan. Add the finely chopped coriander and mint to the other pot, as well as the biryani spice. Bring both to a boil and then cook at a low temperature until the water has evaporated and the rice is cooked through.
Bhatura
- For the bhatura, mix all the ingredients together and form a firm dough by hand. The firmness of the dough can be regulated by adding water. Let this dough stand for at least 2 hours. To deep-fry the Bhatura bread, fill a saucepan with enough oil and heat it up. Remove small balls (golf ball size) from the dough and form 3 mm thin flatbreads. Then immediately put it in the hot oil and hold it under the oil with a spoon so that the bread rises. Turn while frying and leave in the oil until all sides are golden brown.
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