How to make it

  • Marinade
  • 3 sticks cinnamon
  • 5 cardamom pods
  • 2 green chillies
  • 2.5 ml turmeric
  • 5 ml roasted masala
  • 30 ml garam masala
  • 5 whole cloves
  • 5 whole allspice
  • a few strands saffron
  • 1 large tomato, skinned and grated
  • 250 ml buttermilk
  • Rub ginger, garlic and salt into meat. Combine marinade ingredients and marinate meat for about 3 hours. Boil lentils until tender, about 20 minutes. Rinse and drain. Wash rice until water runs clear and drain. Heat 50 ml oil in a large saucepan over medium heat and add rice. Toss to coat well. Add 100 ml hot water and cook, covered for 5 minutes on medium.. Remove from the stove. Heat remaining oil in a large saucepan and fry potatoes on all sides until browned, about 4 minutes. Remove and set aside. Add onions and braise until brown and crisp for 7-8 minutes.
  • Remove about a quarter of the onions from the pan and reserve. Add meat and spices to remaining onions and cook, covered for 30 minutes. Remove meat from saucepan and keep warm. Layer potatoes in same saucepan then layer other ingredients as follows: Sprinkle half the rice over potatoes, arrange meat mixture over rice, sprinkle lentils over, then remaining rice, top with reserved onions, dot with butter and sprinkle with remaining hot water. Close saucepan, sealing lid tightly. Cook on high for 5 minutes then simmer for 1 hour on low heat, not opening saucepan. Top with halved hard boiled eggs and serve

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  • trigger 9 years ago
    I love lamb with Indian flavors especially that cardamom. And that saffron is so fragrant too.
    Five forks and a smile :)

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