Recipe Credit By Farzana Kumandan @sprinklesandspicect

INGREDIENTS:

• 1kg Lamb pieces
• 2 heaped tsp ginger and garlic
• ¾ cup double cream yoghurt
• 1 large sachet tomato paste
• 3 heaped tablespoons Sprinkles and Spice Akhni / Pilau Spice…or….
• 1 level tsp crushed chillies
• 2 tsp jeera (cumin)
• 2½ tsp bariship (fennel)
• ¾ tsp koljana (coriander)
• 1 tsp tandoori spice
• 1 tsp tumeric
• 1 tsp salt
• 3 tablespoons butter or ghee
• 1 large onion, sliced
• 4 potatoes cut in half
• 3 cups rinsed rice (parboiled with salt)

METHOD:

1.Marinade the meat in all the above ingredients and refrigerate for at least an hour or overnight.

2.In a oven safe pot, braise 1 sliced onion in butter until golden brown.

3.Add in the Marinaded meat and potatoes.

4.Add 500ml water and stir until well combined, cover with the lid and cook on a low to medium heat for 30-40 minutes stirring occasionally. *Add more water if needed.

5.Thereafter, add in the rice, mix well and top with freshly chopped coriander, green chillies and dots of butter.

6.Cover with a double layer foil and transfer to the oven.

7.Steam for 45 minutes on 170 degrees or steam on low for 30 minutes until rice is cooked.

8.Enjoy with some dhay, paaper or any of your favourite side dishes

Enjoy