Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 23 Tyga Masala No. 2 Tyga Masala No. 6 Kashmiri Chilli

You will need to buy: 1 tsp salt 3 tbs vegetable oil/rapeseed/olive Oil 2 Onions (250g) 750g shoulder of lamb 300g rice Butter 1 tomato 1 green Fresh Chilli (optional) 1 tbs tomato puree

Prep:

1. Preheat the oven to 220�C.
2. Trim the fat from the lamb and then dice the meat.
3. Finely chop the onions.
4. Slice and chop the tomato.
5. Slice the chilli lenghthways (if using).

Cook:

1. Add the oil, onions, tomato, green chilli (if using), salt and Ginger & Garlic Paste to a deep casserole dish over a high heat, stirring continuously, for 2 minutes.
2. Reduce to a medium heat and add Tyga Masala No. 6 and fry for a further 2 � minutes.
3. Add the lamb and fry for 5 minutes until it is lightly browned on all sides.
4. Stir in Tyga Masala No. 2, Tyga Masala 23, Kashmiri Chilli (1 tsp mild, 2 tsp medium, 3 tsp hot), tomato puree and add 200ml water and stir well.
5. Bring to the boil, cover and transfer to the oven for 1 hour.
6. Check to see if the lamb is tender and the sauce is a thick consistency. Add more water if needed. If necessary, leave to cook for a further 30 minutes.
7. Remove from the oven. If the sauce is still runny, reduce on a high heat on the hob.
8. Add the rice to a pan of water and boil for 5 minutes, strain and spoon rice onto lamb mixture � do not stir.
9. Place several knobs of butter over the top of the rice and cover with a lid. Place back in oven for 10 minutes.

VEGETARIAN Sweet Potato & Pea Biryani Prep

1. Preheat the oven to 220�C.
2. Break 1 small cauliflower into small florets.
3. Finely chop the onions.
4. Slice and chop 1 tomato.
5. Slice the chilli lenghthways (if using).
6. Peel and cut 2 large sweet potatoes into bitesize cubes. Cook
7. As recipe.
8. As recipe.
9. Add the sweet potato and cauliflower and fry for 1 minute
10. As recipe.
11. Bring to the boil, cover and transfer to the oven for 30 mins or until the vegetables are cooked. Add 140g frozen peas when the vegetables are almost done.
12. Remove from the oven. If the sauce is still runny, reduce on a high heat on the hob.
13. Add the rice to a pan of water and boil for 5 minutes, strain and spoon rice onto the vegetables � do not stir.
14. Place several knobs of butter over the top of the rice and cover with a lid. Place back in oven for 10 minutes.

Wine Paring: CALUSARI PINOT NOIR, Romania Lamb and rice infused with herbs and spices creates a very moreish dish indeed; perfect for warming you up in the winter months, yet light enough for summer. The Pinot Noir is medium- bodied but feels lighter, with hints of sweet, juicy plum and red cherry with a lovely smooth, rounded finish. The sweetness compliments the lamb, the smooth, rounded tannins holding the flavours of both the wine and food to a long, satisfying finish.

INGREDIENTS: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala 1.68g, Coriander 3.93g, Cumin 1.68g & Turmeric 1.68g). Tyga Masala No. 6: (coriander leaf and green cardamom pods). Tyga Masala No.23: (Ground Garam masala, Ground Cumin, Ground Turmeric, yoghurt powder, MILK, lime powder, ground black pepper). Kashmiri Chilli.