SOUTH AFRICAN MALAY LAMB BREYANI (OR CHICKEN)
This is from "Culture & Cuisine of the Cape Malays" by Cass Abrahams, a well-known Malay cookery expert. It's not the way I would make it, but more traditional. I use the spices, but would make a meat main dish from it. Please note that Cass talks of mutton, although we make this dish in its many variations with chicken or beef or even pork (the latter is not eaten by Muslims). Her instructions are quite sparse, and you might have to use your own initiative here.
Provided by Zurie
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 24
Steps:
- (Masala, a ground mixture of different spices, is available from Indian shops).
- Boil rice, cassia, cardamom and salt in sufficient water to cover. Drain and set aside. Boil lentils in sufficient water to cover until almost soft. Drain and set aside.
- Fry onions in oil until golden, remove with slotted spoon and set aside. Fry onions in same oil until golden, remove and set aside.
- Mix everything for the marinade together.
- Place the meat in a large bowl with half the fried onions and cover with the marinade. Leave for at least 1 hour.
- Pour the used oil into a large saucepan. Sprinkle 2 cups cooked rice over the oil, then arrange the meat with its marinade over the rice.
- Layer lentils, potatoes and the rest of the rice over the meat.
- Layer remaining onions over potatoes and sprinkle over saffron (or turmeric).
- Dot with the butter, pour the cup of water over, and close saucepan with a tight-fitting lid. Cook for 10 minutes over high heat, then reduce heat and simmer 1 hour or more until meat is tender.
- (Okay, I won't make it this way, but this is true-blue Malay down to all that oil! Which you can reduce!).
Nutrition Facts : Calories 1606.5, Fat 89.3, SaturatedFat 29.6, Cholesterol 214.5, Sodium 321.1, Carbohydrate 137.9, Fiber 11.9, Sugar 9.9, Protein 63.3
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Melba Hall
[email protected]I followed the recipe exactly, but my breyani didn't turn out well. I'm not sure what went wrong.
Angela Alexander
[email protected]I was disappointed with this recipe. The lamb was tough and the rice was bland.
Kabeer K K
[email protected]This breyani is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.
Haybre Fortuin
[email protected]I would definitely make this breyani again. It's a great dish to serve at a party or potluck.
Karishma Chand
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and flavorful breyani.
Gamer Z5
[email protected]I'm not a fan of lamb, but I loved this breyani. The lamb is cooked so well that it's not gamey at all.
Atoya Carimbocas
[email protected]This breyani is a great make-ahead meal. I made it the night before a party, and it was even better the next day.
Konkekuyenzekamthembu Mthembu
[email protected]I love the combination of spices in this recipe. It's the perfect balance of heat and flavor.
Kyky 7589
[email protected]This breyani is delicious! The lamb is so tender and flavorful, and the rice is cooked to perfection.
Muhamad Danyal
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I'm so glad I did! The lamb is cooked perfectly, and the spices are amazing.
Sunny Rajpoot
[email protected]I've made this breyani several times now, and it's always a hit with my family and friends. It's a bit time-consuming to make, but it's worth it.
Kerryn baptiste
[email protected]This lamb breyani recipe is a keeper! The flavors are incredible, and the lamb is so tender. I served it with a side of raita, and it was the perfect meal.