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Lamb Biryani

1 Onion; finely sliced
Cubed lamb for 2 kebabs
4 Cloves garlic
5 Cm ginger root; peeled and sliced
Basmati rice
Water
Olive oil
1 Lemon; sliced
Bay leaves


Spices
1 Chilli
2 Sticks cinnamon
1 bn Coriander
1 ts Cumin
1 ts Turmeric
1 ts Black mustard seeds
Chopped almonds


Slice the onion and pour oil on to the lamb. Fry the onions and add the garlic.


Mix the spices together and heat in a separate pan. Then add the almonds and sliced ginger and cook. Add rice and 1 1/2 times its volume in water, and stir well. Simmer with the lid on until all the water has been absorbed ~ about 20 minutes.


Meanwhile, slice the lemon and arrange the lamb on skewers with lemon and bay leaves. Chargrill for about 8 minutes on an even heat, then serve on a bed of rice.



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