- Cinnamon Sticks
- Kashmiri Chilli powder
- Cumin seeds
- Ground coriander
- Garam marsala
- Mustard seeds
- Turmeric powder
- Curry leaves
|Spice Kitchen spices.|
I liked the intensity of the spices when each packet was opened, I used the turmeric, garam masala and chili in my lamb biryani, which I may add was one of the best Indian dishes I have made in a very long time. I always wondered why my Indian dishes did not taste like the dishes I order in Indian restaurants, perhaps it's all down to the spices.
Here is how (Lozza's) lamb biryani turned out:
Time from start to finish 25 minutes
Equipment: Medium pan with tight-fitting, serve
2tsp garam marsala
2tsp ground turmeric
1tsp ground cumin
1tsp hot chili powder
1 bunch of spring onions
500g lamb steaks
350g basmati rice
400 tin of coconut milk
small handful of fresh coriander
knob of butter (optional)
Put a drizzle of oil in a medium pan on a low heat. Add the garam marsala, turmeric, cumin and chili powder and cook for 3-4 minutes, stirring occasionally.
While this cooks, trim and finely slice the spring onions (both the green and the white bits) and then chop the lamb up into bite-sized cubes. Turn the pan heat up to high, add a little more oil and add the spring onions and lamb. Brown the heat all over for 2-3 minutes, stirring often so nothing catches on the bottom.
Meanwhile, put the rice in a pan with the coconut milk and 100ml of water.
Cover with a tight-fitting lid, bring to the boil and then turn it down to a very gentle simmer and leave to cook away for as long as the rice says on the packet, do not stir the rice.
Once the rice is cooked, stir in the coriander and raisins. Let them heat through for a moment or two.
Taste the rice, adding any salt and pepper if it needs it and even a knob of butter to make it extra creamy.