Ingredients
- 1kg mutton or lamb, cubed
- 15ml grated ginger
- 10ml garlic, finely chopped
- 5ml salt or enough for taste
- 100ml cooking oil
- 300ml hot water
- 6-7 potatoes, peeled and quartered
- 625ml Basmati rice
- 250ml lentils
- 3 onions, sliced
- A few dollops of butter
Marinade:
- 3 sticks cinnamon
- 5 cardamom pods
- 2 green chillies
- 2,5ml turmeric
- 5ml roasted masala
- 30ml gharam masala
- 5 whole cloves
- A few strands saffron
- 1 tomato, grated
- 250ml buttermilk
Method
Wash and drain meat in colander.
Rub ginger, garlic and salt into meat.
Combine marinade ingredients and marinade meat for about 3 hours.
Boil lentils until tender (for about 20 minutes), rinse and drain.
Wash rice until water runs clear and drain.
Heat 50ml oil in a large pan over medium heat, add rice and toss to coat well.
Add 100ml hot water to rice and cook covered over medium heat for 5 minutes, remove from heat and set aside.
Heat the remaining oil in a large pan and fry the potatoes until golden brown.
Remove the potatoes and set aside.
Add the meat, marinade and add two-thirds of the onions to a saucepan and cook covered over medium heat for about 30 minutes.
Remove meat and set aside.
In saucepan, lay ingredients as follows: potatoes, rice, meat, potatoes, rice, meat and finally the lentils and reserved onions on top.
Dot with butter and sprinkle with 200ml hot water.
Cook covered over high heat for 5 minutes, then simmer for 45 minutes to 1 hour over low heat.
Alternatively, you can layer the ingredients in a glass baking dish and bake in the oven at 180°C for roughly an hour (or until the rice and meat is nice and tender).
To serve: Garnish with fresh coriander and serve with atjar or sambal.