Rogan Josh lamb biriyani

Brown Brothers Tarrango is a light-bodied, vibrant, fruity red which served chilled, is ideal with Geeta's Rogan Josh Lamb. With its fresh acidity and light tannins, Tarrango cuts through the richness of this delicious dish, which is a blend of tomatoes and spices with yoghurt.

What you need:

• 300g Lamb cut into cubes
• 1 jar Geeta's Rogan Josh Spice & Stir cooking sauce
• 200g rice (wash a few times in water and drain)
• 2 small onions fried until brown
• 1/2 teaspoon of saffron soaked in 1/2 cup milk
• 10 - 15 mint leaves (chopped);
• 2 tablespoons of oil
• 1 tsp cumin seeds
• 10 almonds
• 10 cashews
• 1 tbsp of raisins

What you do:

1. Make the lamb according to the instructions on the jar of Geeta's Rogan Josh Spice & Stir cooking sauce. Set aside.
2. Heat oil and add cumin seeds. Add the rice and stir fry and then add enough water to one inch above the level of the rice, and bring to the boil. Leave to simmer for 10 - 15 mins until rice is almost cooked and all the liquid has dried up.
3. Take a baking dish and grease the bottom. Put half
4. the rice at the bottom of the baking dish, add 1/2 the mint leaves and 1/2 the nuts and fried onions and all the lamb mixture.
5. Layer the remaining rice, mint leaves, nuts and fried onions to the top of the lamb mixture. Sprinkle the saffron milk on top of the rice.
6. Cover with foil and bake in a moderate oven for 15 - 20 mins.
7. Serve with Geeta's chutneys and a yogurt raita and a glass of slightly chilled Brown Brothers Tarrango.

Handy tip:

To truly appreciate this refreshing red wine, enjoy it young and fresh. Quick cucumber raita recipe. 1 medium tub - natural yogurt. 1/2 cucumber cut into very small cubes. Whisk yogurt with salt and 1/2 to 1 tsp sugar (to taste). Add cucumber and 1/2 tsp cumin powder, 1/2 tsp red chilli powder (optional). Garnish with
chopped coriander leaves and 1 tablespoon of pomegranate seeds (optional).

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