LAMB PILAU (RICE DISH)

This recipe is in courtesy of Lorinda Stephen from the Bluff again. Thanks Lorinda.

INGREDIENTS
2kg lamb cubed
3 n half cups parboiled long grain rice
8 tablespoons oil
6 medium potatoes
2 medium onions
3 tomatoes
2 stems curry leaves
2 stems thyme
half bunch mint
half bunch dhania
2 bay leaves
3 cinnamon sticks
1 tablespoon turmeric spoon
3 tablespoon chille powder
1 tablespoon garam masala
1 n half tablespoons egg yellow powder
1 n half tablesoons ginger garlic paste
2 teaspoon jeera (cumin) powder
6 teaspoons salt
250 grams butter
3quarter cup lentils
3quarter cup plain yoghurt

METHOD
Semi cook the rice adding 3 teaspoon salt and 2 cinnamon sticks, drain and set aside. Semi cook lentils adding a dash of salt and a teaspoon of turmeric powder and set aside. Cut onions in rings and fry in oil and set aside. Cut potatoes into wedges, colour with half teaspoon egg yellow powder and salt. Semi fry and set aside.
Blend tomatoes, curry leaves , mint , dhania (corriander leaves) and thyme with 125ml plain yoghurt.
Add blended mixture to cubed lamb. Add the remainder of yoghurt , garlic and ginger paste, jeera powder, chilli powder, turmeric powder, egg yellow powder, onions and salt to the meat mixture.
Place pot on stove. Add butter, oil, cinnamon sticks and bay leaves. Add lamb mixture to the pot and cook on high heat. Add water as required until lamb is half cooked and the water level has dropped. Remove the pot from heat.
Layer the cooked lentils over the meat mixture. Layer the potatoes over the lentil. Add the rice over the potatoes. Keep a quarter of the rice and colour with a dash of egg yellow powder and add to the rice. Add blobs of butter on the top of the rice and a cup of water. Place in oven for an hour or until rice is cooked and the water level has dropped.
Remove and serve with salad.
This dish serves around 8-10 people.