Lancashire Hotpot Biryani
- 4 large, waxy potatoes
- I pack The Spice Tailor Rustic Rojan Josh
- 750g diced lamb leg steaks
- 3tbsp oil
- 2 large, white onions, finely sliced
- 350g basmati rice
- 100g melted butter
- Salt & pepper
For this layered up, biryani curry hotpot we’ve used a ready made Rogan Josh sauce for ease – feel free to make your own if you choose.
- Preheat the oven to 160c / 140c fan / 325f / gas mark 3, then move on to preparing the individual layers.
- Peel and slice the potatoes into rounds (leave them unpeeled for a bit more of a rustic feel if you’d like to), the slices should be approximately 5mm thick.
- Bring a pan of salted water to the boil, then parboil the potato slices for 5 minutes or so. Drain and set aside to dry off a little.
- Cook The Spice Tailor rogan josh sauce with the lamb as per packet instructions, then set aside.
- Pan fry the onions in the oil until caramelised and dark brown, but not burnt. Set aside.
- Cook the basmati rice as per package instructions until light and fluffy.
- Once you are ready to assemble the hotpot, butter an ovenproof dish that’s deep enough to hold a few layers.
- Layer each component in turn – lamb in the bottom, then rice, then onions, then potatoes and repeat if your dish allows it, finishing with the potato as the top layer.
- Melt the butter and brush the top layer of potato with it so it will crisp up beautifully.
- Pop into the oven for approx 30 minutes until cooked through and golden.
Add a few cardomom pods, fennel seeds and finely sliced chilli to a frying pan and saute for a few minutes to release the natural oils. Gently mix through the rice before layering just to add a little more spice.
Feel free to add in some veggies of your choice to the lamb rogan josh mixture.