Crocus day!

I was flummoxed when we came to crocus day of the French Republican Calendar – surely crocuses bloom only in the early spring? To my astonishment, a fall-blooming crocus, crocus sativus, is where saffron comes from! Each blossom has three stigmas which when harvested and dried are saffron. I’ve ordered ten bulbs of crocus sativus and will update you in one years’ time as to whether I have harvested 30 saffron threads.

So, we find ourselves celebrating saffron again, two days after saffron day in the calendar. While the saffron lassi highlighted saffron, I chose a recipe today where saffron would be a member of the chorus of flavors. We turn again to Meera Sodha‘s wonderful Made in India for her “Perfect Lamb Biryani.”

Lamb biryani 

2 star anise

2 tbsp coriander seeds

10 cloves

50 black peppercorns

1 tbsp cumin seeds

1 tsp fennel seeds

1 cinnamon stick

4 large onions

2 inch nub of ginger

8 garlic cloves

2 lbs lamb shoulder, cut into two-inch pieces

1/2 tsp ground turmeric

1/2 tsp chili powder

3 tbsp whole milk yogurt

3 tbsp tomato paste

2 cups basmati rice

1 tsp rose water

25 saffron threads, soaked in 2 tbsp hot water

First, wash the rice in three changes of clean water and leave soaking for at least 20 minutes. Chop the onions into thin slices and mince the garlic and ginger.

Make your spice mix by grinding together the anise, coriander, peppercorns, cumin, fennel and cinnamon stick.

Put one tablespoon of oil into a large pot on high heat. Sear the lamb so that you get some nice brownness on the meat. Remove the meat and set aside. If the pan seems dry, add some more oil and begin to cook the onions. Cook for 8 to 10 minutes and then remove half the onions. Add the ginger and garlic to the pan. Cook for a minute or two and then add the ground spice mix together with the turmeric and chili powder.

After a minute, add the lamb, yogurt and tomato paste. Stir and add a coup and a half of water. Bring it to a boil, then turn the heat down to low and cover. Simmer for 1 1/2 hours.

Drain the rice and put into a pan covered with 1-2 inches of water. Cook for about 10 minutes.

Put the reserved onions in a pan and cook until caramelized and sweet – 30 minutes on low.

Preheat the oven to 300. Once the lamb has finished cooking, start making your biryani layers. In a casserole dish, form this pattern x 2: lamb, rice, onions. Save the lamb sauce to serve with the completed dish. Sprinkle the rose water and saffron on top of the dish and seal with foil. Cook for 20 minutes in the oven. Enjoy!