Ingredients:
Lamb 1 kg / cut in 1” cubes
Basmati rice 500 gm/2 cups
Butter, melted 45 gm/3 tbs
Cardamoms 5
Cinnamon 1” stick
Cloves 2
Cooking oil 105 ml/7 tbs
Cream 120 ml/ ½ cup
Dough to seal dish
Ginger, chopped 30 gm/2 tbs
Ginger juliennes 5 gm/1 tsp
Mace (javitri) powder a pinch
Mint leaves, chopped 5 gm/1 tsp
Onions, chopped 120 gm/ ½ cup
Saffron a pinch
Salt to taste
Stock 480 ml/2 cups
Vetivier (kewda) a few drops
Yellow chili powder 5 gm/1 tsp
Yogurt 120 gm/ ½ cup
Method:
1. Heat oil in a pan and sauté chopped onions. Crackle cardamoms, cloves and cinnamon in the oil then add lamb pieces and sauté. Add yogurt , yellow chili powder and salt. Stir till dry. Add stock and cook till meat is almost done. In a separate pan boil rice in plenty of water, till the grains lengthen but are not fully cooked.
2. Drain off the water. Remove meat pieces from curry and spread in a heat-proof casserole. Strain curry. Reserve half and pour the remainder onto the meat. Sprinkle mace, mint, chopped ginger, vetivier and half the cream over the meat.
3. Place half the rice on the meat pieces. Sprinkle the reserved cream, the reserved liquid, melted butter and saffron, crushed in a spoonful of water over it. Place rest of the rice on top. Cover and seal lid with dough. Cook over gentle heat for about 10-15 minutes.
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