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Lamb Vindaloo, Chicken Biryani and Beef Panthras

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Lamb Vindaloo, Chicken Biryani and Beef Panthras
Recipe by Sushil Ravikumar

Wine match - Trinity Hill "The Trinity"

Preparation Time: 45 Minutes
Cooking Time: 45 Minutes
Serves 4

Lamb Vindaloo

500g lamb leg, diced


6 dried red chillies

½ tsp black peppercorns

6 garlic cloves, peeled

2cm piece ginger, peeled

3 cloves

1 cinnamon quill

1 tsp cumin seeds

1 tsp mustard seeds

½ tsp sugar

½ cup white vinegar

1 cup coconut milk

3 tbsp canola oil

1 onion, finely chopped

Water, as required

2 tbsp coriander, chopped, to serve

½ red chilli, sliced, to serve

¼ red onion, finely diced, to serve


Chicken Biryani

2 tbsp ghee

4 onions, chopped

500g chicken breast or thighs, cut into bite sized pieces

2 tsp ginger paste

2 tsp garlic paste

2 tbsp mint, finely chopped, divided

2 cups yoghurt

1 tbsp lime juice

2 green chillies, sliced

2 tbsp coriander, finely chopped

1 tsp black peppercorns

½ tsp cumin powder

1 tsp chilli powder

½ tsp turmeric

½ tsp coriander powder

1 tsp mace

2 cloves

2 bay leaves

2 cinnamon quills

2 black cardamon pods

2 green cardamon pods

2 tbsp fried onions

½ tsp salt

¼ cup canola oil

2 cups Sun Rice Basmati Indian Aromatic rice, washed and soaked in cold water for 30 minutes

1 tbsp crispy fried onions

½ tsp saffron

Hard boiled eggs, to serve


Beef Panthras

1 tbsp canola oil

1 onion, finely chopped
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped
500g beef mince

2 tsp chilli powder
1 tsp garam masala powder

1 tsp cumin powder
1 tsp coriander powder
½ tsp salt  

½ cup water



2 cups plain flour
Salt, to taste

3 eggs, beaten
1 cup milk
2 tbsp butter, melted

Canola oil, for deep frying

1 egg, lightly beaten, for coating
1 cup dry bread crumbs, for coating

Sliced cucumber, to serve

Sliced lemon, to serve

Sliced red chilli, to serve

Sliced red onion, to serve


1. To prepare the vindaloo, wash the lamb with water, season generously with salt and set aside for 30 minutes.

2. Combine the dried red chillies, peppercorns, garlic, ginger, cloves, cinnamon, cumin seeds, mustard seeds and sugar in vinegar and coconut milk for 30minutes, then place in a blender and blend to fine paste.

3. Marinate the lamb with the blended spice mixture and set aside for a few hours.

4. Heat the oil in a large frying pan over medium heat and add the lamb pieces, reserving the marinade. Cook for 10 minutes, then add the chopped onions. Add the remaining marinade and just enough water to just cover the meat, cover the pan with a lid and cook on low for 30-40 minutes until the lamb is tender. Check seasoning and adjust as required

5. To prepare the chicken biryani, heat the ghee in a large frying pan and fry the onions until tender. Set aside and allow to cool.

6. In a large bowl, combine the onions fried in ghee, chicken, ginger paste, garlic paste, 1 tbsp chopped mint, yoghurt, lime juice, green chillies, coriander leaves, peppercorns, cumin, chilli powder, turmeric, coriander powder, mace, cloves, bay leaves, cinnamon, cardamom, salt and oil, mix well and set aside.

7. Place a large saucepan of salted water over high heat and bring to the boil. Add the drained Sun Rice Basmati rice and simmer until it is half cooked. Remove from the heat and drain the water.

8. Place the marinated chicken in the base of a large saucepan and spread to cover the base. Add the half cooked Sun Rice Basmati rice, mint leaves, fried onions, and saffron, cover with a lid and cook for 30minutes over low heat until cooked through.

9. To make the beef panthras, heat the canola oil in a large frying pan over low heat and add the onion, garlic and ginger. Cook until the onion has softened, then add the beef mince, chilli powder, garam masala powder, cumin powder, coriander powder, salt and water. Simmer until the mince is cooked. Set aside to cool.
10. To make the crepes, sift together the flour and salt make a well in the centre and add the eggs, milk and butter. Add a little water if required to produce the consistency of pouring cream. Heat a large frying pan or crepe pan over medium high heat and make thin crepes, cooking them on one side only.

11. Place each crepe on a plate, add a tablespoon of mince mix on one end and roll up, tucking in the sides as you would a spring roll. Follow the same procedure until all the mince and crepes are used. Heat the canola oil in a saucepan or deep fryer to 180°C. Dip each stuffed roll in beaten egg then roll in bread crumbs. Fry until golden and drain on a kitchen towel. Season with salt.

12. To serve, place the vindaloo in a serving bowl and place on a platter. Top with chopped coriander, red onion and chilli. Place the boiled egg in a large greased ramekin or small bowl and pack the chicken biryani around it. Turn out onto the serving platter. Place the panthras on the serving plate and place the sliced vegetables alongside. 

This recipe is untested in the MasterChef NZ kitchen