Lamb Casserole

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Sometimes a simple thing stays with you. This blog is meant to be for my own ideas, but I can’t talk about my dish without first telling you about a byriani that’s been living in my head for a while now.IMG_0057

It was from a London restaurant called The Dock Kitchen (I don’t review restaurants but I urge you to go there if you get the chance). One of their specialities is a lamb byriani that surprised and amazed me.

It has to be ordered for at least two people, and the price will be more than you’ve ever thought of paying for a bowl of rice and meat. It comes to the table in an earthenware pot that’s been sealed with a dough lid baked golden brown, anointed with rosewater and garnished with a tiny square of gold leaf on it – an extravagant touch that screams “this is valuable!” and does quite a bit to reframe your perception of a dish made from a cheap cut of meat. You also get a small platter of cashew nuts, pomegranate seeds, rose petals, crispy onions and coriander leaves, as well as a copper saucepan of rich, thick sauce. You crack the bread seal with a spoon as if it were a hard boiled egg and serve yourself from the pot of slow cooked lamb nestled within the saffron rice. And beautiful as all of that is, none of that is the reason I can’t forget this dish.

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After eating too many stewed dishes where the meat was either undercooked and chewy, or was tender but had lost all its flavour to the sauce, I’d all but given up on casseroles with long cooking times. I thought the tradeoff was inevitable for these cuts – “Cheap for a reason” I’d told myself, and if I wanted better I’d just have to pay more. My first bite of this byriani did not merely prove me wrong, it completely blew my mind. Each piece of lamb was so tender you could have cut it with a spoon, but the flavour was still there in the meat itself.

It’s the simple things.

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Once I knew that the tradeoff was not inevitable, I was determined not to resign myself to it, and I slow cooked lamb over and over until I figured out how to get it right. This recipe is not a re-creation of The Dock Kitchen’s byriani, but it is heavily inspired by my memory of it.
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