Indian Free-Range Lamb Goulash Biryani


1kg of L.A. FARMS Free-Range lamb goulash


5 tablespoons peeled and roughly chopped fresh ginger root

6-7 large garlic cloves, roughly chopped (about 3 tablespoons)

½ teaspoon kosher salt A few grinds of fresh ground black pepper


2 cups basmati rice (Indian is best)

CURRY SAUCE Ingredients

3 tablespoons olive oil 2 medium red or yellow onions, peeled, halved and thinly sliced 2 15-ounce cans tomato sauce ¼ to ¾ teaspoon ground cayenne pepper (depending on how hot you like it) 1 tablespoon paprika (sweet, not hot) 2 teaspoons kosher salt 1 teaspoon ground turmeric 1 teaspoon garam masala Ingredients for


2 tablespoons ghee or butter or L.A. FARMS Wagyu Tallow

2 teaspoons cumin seeds

4 cardamom pods

2 dried bay leaves

2 cinnamon sticks

1 red onion, peeled, halved and thinly sliced

½ teaspoon (heaping) of saffron threads (about 1 gram or .04 ounces)

2 teaspoons kosher salt


2 cups plain yogurt 1 cucumber, peeled, halved lengthwise, seeds scraped out with a spoon, and grated or finely chopped.

½ cup chopped mint leaves (plus some for garnish, if you like)

1 garlic clove, pressed or finely minced 1 teaspoon cumin seeds, toasted in a dry pan over high heat for a few seconds, until fragrant (if you're short on time, you can use ½ teaspoon ground cumin)

½ teaspoon kosher salt 


Put the chopped ginger and garlic into the bowl of a food processor and pulse a couple of times. Scrape down the sides. Add 3-4 tablespoons of water. Pulse until you get a paste, scraping down the sides of the bowl as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides) In a medium sized bowl mix the lamb with the garlic-ginger paste, salt and pepper. Cover and refrigerate for a half hour or so. (more is fine) RINSE and

SOAK the RICE: Put rice in a large bowl. Fill the bowl halfway with cold water. Swish rice around for a few seconds and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear. Cover rice with cold water by 2 inches and set it aside to soften for an hour. Drain.

START THE SAUCE: While the lamb is marinating and the rice is soaking, start the sauce. In a large heavy pot or a deep skillet with a cover, heat the 3 tablespoons of oil over medium high heat. Add the onions and cook, stirring occasionally, until they are nicely browned and caramelized - about 15 minutes. Regulate the heat so they don't burn. Sprinkle them with a pinch of salt and a few grinds of pepper. Transfer them to a large plate or bowl and set aside. (no need to clean the pot yet - keep it out to brown the lamb) Mix the sauce ingredients together in a small bowl: tomato sauce, cayenne, paprika, salt, turmeric and garam masala. Set aside while you brown the lamb.

BROWN THE LAMB: In the pot you used for the onions, heat 2 tablespoons of oil over medium high heat. Add half the lamb with its garlic-ginger coating, and cook for about 5 minutes, tossing occasionally, until the pieces are browned on all sides. Transfer to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Once the second batch of lamb is browned, return the other lamb and the onions back to the pot. Pour in the sauce. Stir, scraping the bottom of the pot with a wooden spoon to release the browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is nice and tender. Remove from the heat.