“Our lamb shank biryani is a celebration of spring, which makes the most of British lamb,” says head chef and restaurant founder Harneet Baweja.
To make it, the team marinates British lamb shank from Butcher & Edmonds overnight in a robust blend of spices. It’s then slow-braised for six hours until tender and used to top layers of saffron-scented rice; soft, caramelised onions; and a richly spiced sauce, made from the lamb braising liquor. Boiled eggs are also added for extra richness and texture, before the dish is sealed with buttery puff pastry, ready to be baked. “Giving the ‘dum’ (the pastry seal), is such an important step in making our biryanis,” explains Harneet, “it means everything can steam, allowing all the flavours inside to marry together.”
The biryani is served alongside the restaurant’s signature dahl makhani.