Lamb Biriani - Video Recipe 0001

This Indian biriani, adapted for the Shuttle Chef, can be served on its own as a scrumptious meal, or dressed up for a festive occasion with fresh tomato chutney, vegetable curry side-dishes and crunchy popadoms. The lamb (mutton) needs to marinade for an hour at least (overnight if convenient). If you are cooking in the morning and want to save time then brown the onions the night before.

Ingredients for 6 - 8 servings (halve the ingredients for 3 people).

•1 kilo lamb (or muttton) cut into 2 cm cube pieces (I prefer shoulder).

For the marinade:

•4 green chillies (seeded and finely chopped)
•Coriander leaves (chopped - about 1 cup full)
•1 clove garlic (crushed with salt)
•2 teaspoons cumin powder
•1 teaspoon chilli powder
•1 teaspoon garam masala
•1 small carton plain yoghurt (approximately 2 large serving spoons)

For the biriani:

•4 medium onions (thinly sliced)
•Oil or ghee (about 1 desertspoon)
•1/2 kilo potatoes (can be either old potatoes peeled and cut into large chunks, or new potatoes halved)
•Pinch of saffron (optional, but adds a suble flavour)
•3 cups of long grain Basmati or Patna rice

For garnish
•100 gms cashew nuts (or shredded almonds)
•125 grams sultanas

Method:
1.Cut the lamb (mutton) into cubes.
2.Chop the chillies finely, crush the garllic, chop the coriander leaves and mix all with the spices and yoghurt.
3.Coat the meat with the marinade, cover and put in the fridge for 1 hour or longer.
4.Chop the onions, then fry in ghee or oil until golden with some browning (they should taste sweet). Remove from pan.
5.Add a little ghee or oil to the pan and heat marinaded lamb to seal the meat. (I prefer to add the meat a third at a time so that it is easier to turn.)
6.When the lamb is simmering hot, add the potatoes and 1/2 the fried onions. Stir well and bring back to simmer.
7.Mix the rice with 5 cups of boiling water and 1 desertspoon of salt.
8.Put the saffron in 1/2 cup hot water.
9.Stir 1/2 the rice into the lamb and potatoes, then spoon the other 1/2 of the rice and water on top.
10.Sprinkle the saffron water onto the top of the rice.
11.Make sure it is all simmering hot, put the lid on the Shuttle Chef pan and place it in the Shuttle Chef.
12.Leave to cook in the Shuttle Chef for 2 1/2 hours to get really tender, succulent meat. (You can leave the biriani cooking in the Shuttle Chef for up to 7 hours - the tatse is superb and the rice is still separate.)

To serve
Heat the remaining 1/2 of the browned onions, then add the nuts and sultananas. Stir occasionally until heated (the sultanas will plump). Open the Shuttle Chef and stir the onion, nuts and sultana garnish into the top layer of rice. Serve with Tomato Chutney.

Tomato Chutney
•1 small green chilli (deseed and chop very finely)
•1/2 medium onion (chop finely) I prefer sweet red onion.
•3 large or 4 medium toamtoes (chopped)
•1 desertspoon vinegar1 teaspoon sugar
•Good pinch salt

Method:
Stir all ingredients together, cover and leave in a cool place for flavours to blend.

This recipe is from Mr D's Thermal Cookbook

Mussaman Duck Curry

A mussaman curry is one of the most delicious dishes. It is thought to have arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for the Shuttle Chef from one published in Fresh Magazine and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.


INGREDIENTS:

• large duck breasts
• 2 star anise
• 2" piece of cinnamon stick
• 3 bay leaves
• 6 cardamom pods
• 1 large onion chopped
• 3tbs Mussaman paste
• 400ml coconut milk
• 200ml water & 1 chicken stock cube
• small jar 100gm tamarind paste
• 1tbs fish sauce
• 75g salted peanuts
• 350g potatoes cut into 2.5cm cubes
• small bunch of coriander leaves

Method:

1. Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
2. Turn the breasts over and cook for a further minute.
3. Remove from the pan slice the duck breasts and put to one side for later.
4. Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
5. Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
6. Add the chopped onion and cook for 4-6 minutes until golden.
7. Stir in the Mussaman paste and cook for 1 minute.
8. Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
9. Add the cocunut milk, tamarind and fish sauce.
10. Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
11. Add 3/4 of the peanuts (saving the rest for garnish).
12. Turn the heat down to a simmer and cook for 5 minutes.
13. Put the lid on the inner pot and place it into the insulated outer pot.
14. Put the lid down and leave it to cook for 2 hours.
15. Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.