In a bowl, mix the yoghurt, garlic and ginger paste, and coriander leaves.
Add the lamb and mix well. Refrigerate for two hours.
Meanwhile, cook lentils in 375 ml (1 1/2 c) of water and the first 1.25 ml (1/4 t) of salt until soft but still firm (about 45 minutes).
In another saucepan, cook the rice in 375 ml (1 1/2 c) of water with the second 1.25 ml (1/4 t) of salt, turmeric, cumin, cloves and cardamom pods until done (about 30 minutes).
When cooked, mix the rice and lentils together and set aside.
Heat the oil in a heavy pan and fry the onion with the cinnamon sticks, cloves, cumin and cardamom until golden brown.
Stir continuously, particularly if using ground spices.
Add the marinated lamb and mix well. Add the chopped tomato and salt, and cook covered for another 30 minutes.
Preheat the oven to 180 degrees celsius while the breyani meat mixture is cooking.
Place alternate layers of the rice and lentil mixture and the lamb in a deep casserole dish, starting and ending with rice and lentils.
Cover and bake for 20 minutes.
Serve with assorted sambals and salads or sliced banana in lemon juice, chopped tomato and onion and chutney, if desired.
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