Green chlli 1/5 gm Garam masala 10 gm Garlic 20 gm Naan dough 25 gm 6 portions Saffron 1 pinch Fried onion 20 gm Chopped coriander 8 gm Mint 4 gm Butter 40 gm Yoghurt 100 gm Red chilli powder 4 gm Salt 4 gm Ginger paste 12 gm Diced lamb leg 400 gm Basmati rice 400 gm Oil 50 ml
Marinate the diced lamb with ginger, garlic, salt, chilli powder, yoghurt, fried onion and garam masala. In a handi, heat the oil, add marinated meat and cook on a slow fire for five minutes. Separately, boil the basmati rice until half cooked in salted water. Arrange boiled rice over the lamb. Sprinkle melted butter, coriander, mint, chilli and a pinch of garam masala and soaked saffron. Cover and seal the handi with the dough and cook on a slow fire for 45 minutes. Serve hot with raita and mint chutney. Supplied by: Andy Varma