So, you voted for the lamb ragu dish and here I am cooking it (and looking more than a little bit pregnant)! I like to top this with a rosemary and garlic pangritata* for added textural interest.
*(blitz up 50g stale breadcrumbs, 1 clove of garlic crushed, a couple of tbsp. each of fresh parsley and rosemary and 5-6 tbsp olive oil, before crisping in a frying pan – you can also store this in an airtight container in the fridge for a couple of days).
After making this film I was left with even more leftover lamb and decided to put it to use in a biryani. Biryani is very much a “special occasion” project, so this is a great thing to put together on a lazy Sunday, leaving you something special to look forward to in the week ahead.
- heat the oil in a large saucepan. Add the cloves, cardamom pods, cinnamon sticks, onions, garlic, ginger and curry powder.
- cook over a low heat until the onions are nice and brown (this should take at least 15-20 minutes). Add the lamb (and lentils if using), mint, coriander leaves, tomatoes, red wine vinegar, a good pinch of salt, and the chillies. Stir well and then pour in the stock, yoghurt and lemon juice. Cook for about 30-40 minutes, until the sauce is nice and thick.
- Layer some rice in the bottom of a large dish with a tight fitting lid. Add a layer of the lamb and then a layer of onion rings. Continue until you’re left with a layer of rice on top. Pour over the warm milk if using, cover well with plenty of foil to make it airtight and bake for 30 minutes at 180C.