Lamb Biryani with Spice Roasted Cauli and Preserved Lemon | Clover Corporate

Ingredients

• 2 tbsp Olive Pride Blend
• 500 g Lean lamb mince
• 1 tbsp Garam masala
• 2 tbsp Medium heat curry powder with curry leaves
• 1 pinch Saffron, optional
• 2 cloves Garlic, grated
• 1 finger Ginger, grated
• 2 cups Basmati rice (pre-soaked)
• 2 cups Coconut milk
• 2 cups Chicken stock (store bought or diluted stock cubes)
• 2 tbsp Unsalted butter
• Salt and Pepper
• 1 small Cauliflower, cut into florets
• 120 g Button mushrooms, sliced in half
• 1 small Red onion, sliced thinly
• ½ cup Sultanas
• ¼ cup Olive Pride Extra Virgin Olive Oil
• 1 tsp Each fennel seeds, cumin
• 1 cardamom pod
• 1 tsp Turmeric and cinnamon
• ½ Preserved lemon, chopped