Lamb biryani

Method

1 In a food processor, whizz together first 5 spices till ground, add to a hot frying pan and cook for a few mins, then tip out and put aside. Now add 1tbsp oil or half ghee to pan, stir through rice and season. Add cinnamon stick and bay leaf. Pour over water just to cover and cook on a low heat till rice is cooked.

2 In a bowl, toss lamb with curry powder, a drizzle of olive oil, and salt and pepper, then set aside. In the food processor, add garlic, ginger and chillies and whizz till combined. In another frying pan, add remaining oil or ghee, then add onion and cook till softened. Add garlic mixture and cook for a few mins. Add lamb and cook on high till it begins to brown. Lower heat and add curry leaves, lemon juice and tomato purée, then just cover with hot water. Bring to the boil, then simmer for about 20 mins, till lamb is cooked through and sauce has thickened. Add hot water if it dries out.  

3 Add ground spices to rice along with peas and stir to combine. Then stir through coriander and mint and top with almonds. To serve, spoon lamb mixture over rice and serve with lemon wedges.