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1
wash and soak the rice for 30 mins then drain.
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2
mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
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3
allow lamb to get to room temperature then thread onto wooden skewers.
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4
make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
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5
add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
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6
in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
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7
Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
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8
grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
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9
repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
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10
When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
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11
serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).
