|750 g||lamb — deboned, chopped|
|3||cinnamon — stick|
|3||cardamom — peeled|
|1 Tbs||fresh ginger — crushed|
|1 Tbs||garlic — cloves, crushed|
|3||fresh chillies — sliced|
|1/2 tsp||peppercorns — cracked|
|3 tsp||cumin — ground|
|2 tsp||coriander — ground|
|4 tsp||chillies — powder|
|2 tsp||garam masala|
|1 tsp||fennel — ground|
|2||tomatoes — grated|
|1/2 cup||sour cream — or curds|
|salt — to taste|
|1/2 cup||lentils — brown|
|1 cup||rice — uncooked|
|1||cinnamon — stick|
|2||cardamom — pods, green|
|1||carrots — peeled, sliced|
|1/2 cup||peas — fresh|
|1||onion — large, sliced|
|6||potatoes — peeled, diced|
|1/4 cup||fresh coriander — chopped|
|1 tsp||coriander — seeds, whole|
|1 tsp||fennel seeds — whole|
|1||onion — medium, sliced|
|pinch||saffron — threads|
|1 Tbs||rose water|
|1 1/4 cup||water — warm|
|1 cup||LANCEWOOD® Buttermilk|
|1 tsp||cumin — ground|
|1 1/2 tsp||coriander — ground|
|1/2 tsp||chillies — powder|
Cook lentils in water until tender but not mushy. Drain and keep aside.
Place meat and whole spices in a deep pot and cook until all traces of pink disappear.
Add the rest of the ingredients and stir well to coat the meat and braise until the meat is slightly tender.
Stir the lentils into the meat.
Combine ingredients in a pot and boil for 10 minutes.
Drain off water and keep aside.
Heat oil, fry potatoes until crisp but not cooked completely.
Fry onions in the remaining oil until they are a rich brown.
Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside.
Using a flat-bottomed pot, place a thin layer of rice at the bottom.
Add the meat and accumulated juices.
Place potatoes, onions and other fried vegetables evenly.
Cover with rest of the rice.
Set oven to 200°C.
Heat ghee, fry Coriander, fennel and Onion.
Pour over Rice.
Heat saffron until crisp, add the rose water and mix until the colour is strong orange.
To make the saffron crispy, place on lid of hot pot and then crumble with the back of a spoon.
Sprinkle on top of ingredients.
Finally, pour the water around the inside of the pot.
Cover securely and place in oven for 45 minutes.
Serve with Buttermilk Mix
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