Smoked Lamb Biryani-Style
Inspired by the rich spices of Indian biryani, the lamb is worked with cardamom, garam masala, and rose water, then slowly smoked. The combination of cherry wood smoke and the floral-spicy aromas creates an extraordinary taste experience. This recipe is especially suitable for lamb shoulder or lamb leg.
Ingredients(for 1 kg)
Instructions
Preparing the Marinade
20 minutes + 12 hours marinating timeMix yogurt, garam masala, cardamom, turmeric, ginger, garlic, rose water, and sea salt into a homogeneous paste. Pierce the lamb meat deeply several times with a knife to allow the marinade to penetrate. Turn completely in the marinade and refrigerate for 12 hours.
Preparing the Smoker
30 minutesPreheat the smoker to 115-125 °C. Prepare cherry and plum wood chips in a 1:1 ratio. Place a water pan below the grill grate to regulate moisture. Scrape excess marinade off the meat.
Low and Slow Smoking
8-10 hoursPlace the meat on the rack and smoke at 115-125 °C. Add wood chips every 90 minutes. At a core temperature of 70 °C, wrap the meat in butcher paper to prevent drying out and continue cooking until 85-88 °C.
Resting and Serving
30 minutesOnce the target temperature is reached, remove the meat from the smoker and let it rest in the butcher paper for 30 minutes. Slice for serving and garnish with fresh herbs, pomegranate seeds, and toasted almonds.
Pro Tip
A splash of saffron water over the meat before the final smoking phase gives an authentic biryani color and a noble aroma. Dried rose petals on the wood chips provide an additional floral smoke.
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