Lamb biryani

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Lamb shoulder (diced)600 g (150 g)
• Basmati rice320 g (80 g)
• Plain yogurt160 g (40 g)
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Garam masala12 g (3 g)
• Ground turmeric4 g (1 g)
• Cashews40 g (10 g)
• Sunflower / vegetable oil40 g (10 g)

Method

1. Fry onions golden; brown lamb with the spices and yogurt; add water, simmer 45 minutes.
2. Layer par-boiled rice on top, cover tightly, steam 20 minutes on lowest heat.
3. Fold through and top with toasted cashews.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Milk / lactose, Tree nuts — always check the labels of what you buy.