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Digital Subscriptions > Delicious Magazine > Sep-17 > LAMB BIRYANI

LAMB BIRYANI

CHEF’S STEP BY STEP

This dish is traditionally made with mutton, but you can use diced shoulder of lamb if you prefer. My recipe is based on a Pakistani biryani from the Sindh province where it’s made with soured yogurt and dried sour plums. I like to substitute local produce and I’ve found that using fresh unripe plums works well with a handful of fresh pomegranate seeds – the fresh ones are easier to find than the dried seeds used in Pakistan. Sindhi biryani is a celebratory dish and it’s one that brings back special memories for me.

PHOTOGRAPHS GARETH MORGANS FOOD STYLING LOTTIE COVELL STYLING OLIVIA WARDLE
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About Delicious Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.