Lamb Biryani

• July
• 8

9:47 pm Curry Dish, Dinner, Home Cooking, Lamb, Spiced it up

I love lamb biryani. When we were in England, we used to eat lamb biryani at least once a month, either in East Ham or in Luton. Yes, it would be far to get to Luton. But then gas prices weren’t as expensive then, you know. So to go somewhere an hour and a half (YES!) isn’t something bothersome, if you get my drift.

But anyway, I used this Shan Biryani Mix to cook the lamb. It makes everything easier, and since I had been using this spice mix since 1997, I don’t bother looking for other brands. It costs around USD$0.99 per pack back in the states, and around GBP£1.00 in the UK, and in Malaysia, around RM4.00.

I don’t usually cook lamb at home since lamb had this smell that lingers around the home, even after you are done cooking, and cleaned everything twice. I don’t like buying lamb at the supermarket because most of the times, it would be mutton that I find. But this lamb was so freshly slaughtered that we (me and my sister) had to cook this one.

Both of us, with Pumpkin, of course, went to the supermarket to scour for items to use for the biryani, and also for the mint sauce. I found one recipe online where the person added Granny Smith apples to the mint sauce. The sauce was so wonderful we finished it all up in one sitting and had to make more.

Since I followed the direction at the back of the pack almost to the T, I don’t think that I need to put up the recipe here.

Not to mention that I had already thrown out the pack before typing down the recipe.

Heh.