Sunday, 30 March 2014

Lozza's lamb biryani and Spice Kitchen spices.

I recently joined Twitter, feel free to pop over and say hello. One of the advantages of Twitter is that I can connect with a whole new audience, introduces me to new food companies, cake businesses, wine sellers and other food bloggers who share my love of food. Spice Kitchen Uk recently reached out to bloggers via Twitter and kindly offered to send out a pack of authentic high quality Indian spices. I'll be honest I usually buy my Indian spices from my local supermarket or my local market when I get chance to visit but this is not often. I love curries and Indian dishes so when Spice Kitchen sent me a sample of 10 Indian Spices which retails at £7.99 I decided to in-cooperate this in a lamb biryani dish. The 10 Indian Spices includes:

  • Cardomon
  • Cloves
  • 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:
Lamb biryani
Time from start to finish 25 minutes
Serves 4
Equipment: Medium pan with tight-fitting, serve
Vegetable oil
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
100ml water
small handful of fresh coriander
50g raisins
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.



  1. What a great selection of spices! They are essential to Indian cooking and looks like they worked a treat on your lamb biryani!

  2. What a lovely selection - I am a chilli freak!


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