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This Dindigul mutton biryani, a beloved dish from the state of Tamil Nadu, is inspired by the version made on the Anamalai Estate. Made with jeera samba — a type of Indian short grain rice — this regional biryani is rich, intensely fragrant, and herbaceous. Instead of mutton, we're using lamb shoulder, which gets slowly cooked with our house biryani masala, plus a little extra nutmeg, coconut milk, and lots of very finely chopped cilantro and mint. The rice is par cooked with a touch of lemon juice and salt, then layered on top of the braised lamb, and baked in the oven until the grains soak up some of the gravy and luscious fat from the lamb. Serve with lots of plain, full-fat yogurt on the side.