Fillet of lamb "biryani"

Fillet of lamb "biryani"       

Recipe by Chef Marc Fosh

Spice Mix
Place all the spices on a tray and toast in a moderate oven for 2 minutes. Grind the spices to a powder and store in an airtight container.

Saffron Yoghurt
Bring the white wine to the boil and add the saffron. Remove from the heat and leave to infuse for 10-15 minutes. Stir in the natural yoghurt and season to taste.

Basmati Crisp
Boil the rice for 20 minutes until well cooked. Place in a liquidiser and blend to a puree. Pass through a fine sieve and season to taste. Place on a well greased baking sheet or a silpat and, with the help of a palette knife, spread out as thinly as possible. Place in a very low oven (gas2/90ºc) for about 3-4 hours to dry. When completely dry, break off pieces and fry in hot oil for 2 seconds. The rice should inflate and be crisp. Season with a little salt.

To Serve
Heat a little olive oil in a heavy-bottomed frying pan. Fry the lamb fillet quickly and add a spoonful of the mixed spices. Toast them slightly and remove the lamb fillet. Add the beef stock to the pan and boil to reduce. Add the garlic and ginger, then add the tomato compote. Boil until the sauce thickens. Add the chopped herbs and the lamb fillet. Divide between warm serving plates and add a spoonful of saffron yoghurt. Top with a basmati rice crisp and serve.