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Tag Archives: Greek yoghurt

Lamb Biryani

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This Jamie Oliver recipe is from the latest Jamie Magazine: http://www.jamieoliver.com/magazine/ –  Issue No 47 Easter 2014.

It’s a relatively simple recipe, the only complicated thing is to marinate the lamb overnight.

The recipe suggests the cooking time for the lamb is 45 minutes. I think a little longer is necessary to make sure the lamb is cooked through.

Ingredients

500 gms lamb, cut into 2.5cm chunks

200 gms basmati rice

1 tbsp crispy fried onions (fry in a very little oil until crisp)

A few sprigs of chopped coriander leaves

 Marinade

50 mls cream

50 gms butter

200 gms Greek yoghurt

50 mls sunflower or vegetable oil

2 large brown onions, sliced

1 green chilli, deseeded and finely sliced

1 tsp garlic paste

1 tsp ginger paste

1 tsp chili powder

1 tsp cumin powder

½ tsp garam masala

Juice of ½ lime

A pinch of saffron (optional)

½ tsp each of chopped coriander and mint leaves

Method

To a make the marinade, heat the cream and butter together in a saucepan over a low heat, until the butter has melted. Pour half into a bowl, reserving the other half.

Add all the remaining marinade ingredients to the bowl along with1 teaspoon of salt, then mix well. Submerge the lamb in the mixture and leave to marinate in the fridge for at least 8 hours, or overnight.

Preheat the oven to 200 degrees C. Add the rice to a saucepan of salted water, bring to the boil and cook for about 5 minutes – it should still be a little undercooked.

Layer the rice and marinated lamb in a heavy-bottomed casserole or oven dish. Pour over the remaining cream and butter mixture, then scatter over the crispy fried onions and most of the coriander.

Cover the dish with a lid or a layer of aluminium foil and cook in the oven for 45 minutes, until the meat is done.  Serve topped with the remaining coriander leaves.

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Greek Semolina Cake

This Jamie Oliver Greek cake is very versatile and can be tweaked according to taste. It needs a LOT more syrup than the recipe indicates – I actually made a second batch and soaked the cake when it was cold, before serving.

Ingredients

225g caster sugar
5 eggs
225g yoghurt
zest 1 lemon
zest 1 orange
225g almond meal
200g fine semolina
1 tsp. baking powder
200ml olive oil

Syrup
1 handful walnuts
1 handful pistachios
1 handful raisins
100ml honey
Juice of 1 orange

Method
Pre heat the oven to 180°C.
Grease and line a round baking tin with baking paper.
In a mixer, whisk the eggs and sugar until thick and pale in colour. Add the yoghurt and zest of the citrus. Gradually add all the dry ingredients and combined well. Now incorporate the olive oil and mix.
Pour into the tin and bake for 35 minutes or if pierced with a skewer it comes out clean.
Remove cake from the oven and pierce all over with a skewer.
Syrup
Add walnuts, pistachios, raisins, honey and orange juice to a pot and bring to the boil. Pour all over the cake and cool slightly before serving.

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