Chef Van: Lamb Biryani in Banana Leaf

"People often forget that the most important ingredient is time" -Chef Van (Dag, Rarb, and Escapade) Chef Van's core philosophy is to bring out the most of each natural ingredient through time and technique. We developed a series of 3 "comfort food" dishes inspired by different flavors of the world, all of which are wrapped and baked in aromatic banana leaves. We're sure either one (or more) of these will make you feel right at home. This dish is Indian-inspired, made with pasture-raised New Zealand lamb shoulder, sous vided for 16 hours for fork-tender texture. Mixed with volcanic soil-grown jasmine rice, then spiced with Chef Van's secret korma spice mix and cumin, caramelized red onions, and a touch of fresh chili. Finally, it is wrapped in banana leaf, and baked to obtain the aroma. If you love the traditional biryani, you'll love this twist. Goes incredibly well with one of our relishes. If you want to try Chef Van's other menus, which we highly recommend, check out his restaurant Dag at Warehouse 30 in Charoen Krung soi 30. Reheating instruction: 1. Defrost overnight in the fridge 2. Cut open the vacuum bag, then microwave for 3-4 minutes on high. (The bag is microwave-safe. Do not remove from bag or banana leaf) 3. Continue to microwave in 40-second intervals if the food is still cool. 4. Plate and enjoy! Note: **Do not microwave from frozen, please. The fastest way to defrost is in a water bath. (submerge the pack underneath water for 15 minutes or until fully defrosted) ** Ingredients: Pasture-raised lamb shoulder, chili, cumin, red onion, korma spice, Buriram volcanic soil jasmine rice, sea salt