Thought you couldn’t make a curry on the BBQ? Think again and try this Lamb Biryani by BBQ Explorers! Although by no means a traditional curry, it’s a fantastic way to use the BBQ in a different way over the summer so definitely add it to your culinary arsenal.
This Lamb Biryani by BBQ Explorers was made using our stainless steel tri-ply sauté pan and stainless steel tri-ply milk pan which both work excellently on the BBQ. If you want to use your milk pan on the BBQ then make sure it has a stainless steel interior and not non stick!
In a bowl, mix the ginger, garlic, ground coriander, olive oil and diced lamb and then marinade for at least two hours in a fridge, preferably overnight. Thirty minutes before cooking, take the lamb out of the fridge to bring it to room temperature.
Place the basmati rice in a pan and then cover it with several centimetres of cool water. Let it stand for 30 mins, drain it, and then put it to one side.
Next, prepare the bbq for direct heat. For this cook, we are using briquettes instead of lump wood charcoal.
Heat the ghee in a sauté pan over direct heat and then start to brown the lamb. Add the sliced onion, nigella and cumin seeds and then cook for around 7 minutes. Stir in the Madras spice paste and cook for an additional three minutes.
Remove from the heat and set up the bbq for indirect heat cooking and place the sauté pan back on the bbq away from the direct heat source.
On top of the lamb mixture, place the spinach and then the paneer. Next, create an even layer of rice over everything and then add the chicken stock. Place the lid on the sauté pan and then place the lid on the bbq and cook for around 25 minutes at around 180C, giving it a quick stir five minutes before the end.
Once the rice has cooked through, take the sauté pan off the BBQ and then let it stand with the lid on for five minutes before serving.
Serve the lamb biryani with chopped coriander, naan bread and Greek yoghurt with a sprinkling of smoked paprika and enjoy!
