Slow-Cooked Lamb Biriyani | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 200 grams natural yogurt
• 5 centimetres piece fresh ginger (peeled and grated)
• 8 cloves garlic (crushed)
• 2 tablespoons garam masala
• 1 teaspoon smoked paprika
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• juice of 1 lemon
• 1 shoulder of lamb (about 2kg)
• 2 tablespoons vegetable oil or vegetable oil
• 1 large onion (finely diced)
• 8 whole cloves
• 6 green cardamom pods (lightly crushed with the side of a knife)
• 2 bay leaves (fresh if possible)
• 2 cinnamon sticks
• 400 grams basmati rice (rinsed)
• 600 millilitres chicken broth
• 3 large sprigs fresh rosemary
• salt
• freshly ground pepper
• seeds of 1 pomegranates (to serve)
• 1 small bunch of mint (leaves only, to serve)
• naan bread (to serve)