Lamb biryani of lamb shoulder with dhal puri

Name: Lamb biryani of lamb shoulder with dhal puri
Ingredients: 3 banana shallots; 125 g Butter; 2 Saffron threads; 20 g ginger, finely chopped; 750 ml Water; 10 g Cumin powder; 2 Star anise; 10 g Turmeric powder; 10 units.items Cardamom; 350 g Basmati rice; 300 g waxy potatoes; Salt to taste; 2 Cinnamon sticks; 300 g yellow split peas; 400 g Plain flour; 10 g Turmeric powder; 4 units.items Clove; 15 g Cumin powder; 15 g Salt; Yellow beet; 25 g Sunflower oil; Ghoa cress; Pickles; 600 g lamb shoulder

Recipe by guest chef Tom Zwerver from restaurant Oan Tafel.

Ingredients

3banana shallots

125gButter

2Saffron threads

20gginger, finely chopped

750mlWater

10gCumin powder

2Star anise

10gTurmeric powder

10units.itemsCardamom

350gBasmati rice

300gwaxy potatoes

Salt to taste

2Cinnamon sticks

4units.itemsClove

600glamb shoulder

300gyellow split peas

400gPlain flour

10gTurmeric powder

15gCumin powder

15gSalt

25gSunflower oil

Yellow beet

Ghoa cress

Pickles

Preparation

Put the water on low heat with the saffron and let it infuse.
Peel and slice the shallots into half rings, place them in a cast iron pan with 50 grams of the butter and caramelize on low heat for 10 minutes.
Grate or finely chop the ginger and add together with the turmeric and cumin to the shallots. Sauté for 3 minutes on low heat.
Cut the lamb shoulder into dice-sized pieces and add to the pan, cook the whole for 10 minutes on low heat.
Meanwhile, melt 75 grams of butter in a saucepan, add the star anise, cinnamon sticks, cloves, and cardamom and let infuse in the butter for 5 minutes.
Add the basmati rice to the butter mixture and, stirring, let the rice absorb the flavors over low heat.
Meanwhile, peel and dice the potatoes into small cubes and add to the rice. Mix well.
Now add everything from the saucepan to the cast iron pan and stir well.
Add the saffron water with some salt and let the whole cook with the lid on for 30 minutes on low heat.
Season to taste with the desired amount of salt.

Rinse the split peas under running water until the water is clear.
Then cook the yellow split peas with the turmeric in plenty of water for about 30 minutes.
Drain the peas, but save the cooking liquid! Let both cool in the refrigerator.
Place the flour on the work surface, add a little cooking liquid and knead into a nice elastic dough. Use more liquid if it is too dry.
Now add the oil and knead it in.
Set the dough aside and let it rest/rise for half an hour.
Put the split peas in a food processor and add the cumin powder and salt.
Process the dough to a nice, slightly coarse texture.
Now add split peas to the dough and mix well.
Make equal balls of the dough and roll out as thinly as possible with a little flour.
Bake in a dry, hot pan on both sides until nicely cooked.

Spoon some lamb biryani onto the dhal puri.
Add beautiful acids to taste. We used pickles and yellow beet with some sprigs of ghoa cress.
Roll it up or fold it like a taco.