Name: Quick Lamb Biryani
Yield: Serves 4
Cuisine: Tibetan
Ingredients: 1 teaspoon Bassar curry masala (or hot chilli powder), or more to taste; 2 teaspoons salt; 600 g (1 lb 5 oz) lamb shoulder, on the bone, cut into bite-sized pieces – save the bone to add to the pan; 300 g (1½ cups) basmati rice, washed; Juice of ½ lime; 2 star anise; 2 large garlic cloves, thinly sliced; 2 tablespoons cooking oil; 2 tomatoes, finely diced; 1 red onion, thinly sliced; 1 potato, about 150–200 g (5½–7 oz), washed but not peeled, finely diced; 3–4 fresh curry leaves, or 7–8 dried; 2–3 bay leaves; Coriander (cilantro) leaves, to garnish – optional; 2 carrots, about 300 g (10½ oz), washed but not peeled, finely diced; 1½ teaspoon turmeric; 2 teaspoons Madras curry powder, or more to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Yeshi’s older brother Nyima spent many years living as a monk in the Gaden Shartse Monastery at Mundgod, in southern India’s Karnataka state. The life of a Tibetan monk is not spent purely in meditation or prayer, but is actually very active, involving many hours of philosophical debate and practical work. During his time at the monastery, Nyima held the role of head chef. He wa