Lamb Biryani - Sarah Graham Food

Ingredients

• ½ Tbsp Willow Creek olive oil
• ½ Tbsp butter
• 1 medium sized onion, finely chopped
• 1 tsp each of dried cumin, turmeric and chill flakes
• 1 tsp garam masala or Cape Malay curry powder
• 3 cardamom pods, bruised to release seeds
• 1 cinnamon stick, or ½ tsp ground cinnamon
• 1 heaped tsp grated fresh ginger
• 2 garlic cloves, chopped
• ½ tsp each of salt and freshly ground black pepper
• 1 tsp sugar
• 6-8 curry leaves
• 750g lamb fillet or chump chop, cubed
• 2 potatoes, peeled and cubed
• 1 cup lamb or vegetable stock
• 1 cup boiling water
• 1 and 1/4 cup basmati rice
• 2 whole tomatoes, chopped
• 1 Tbsp each of fresh mint and coriander, for serving