This is a royal dish from the kitchens of the Maharajas.  This dish is the meal. Serve with chutney and kachumber (diced cucumber, tomato and onion salsa) and raita. This recipe is easy to make, but takes long to prepare.

Ingredients        

2 lb. boned leg of lamb, cut into 1-inch cubes, with bones reserved finely pared rind of 1 lemon
½-inch piece fresh root ginger, peeled and thinly sliced
2x2-inch pieces cinnamon stick
¼ teaspoon grated nutmeg
1 green chili, chopped
12 black peppercorns
5 fl. oz. [5/8 cup] yogurt
1/2 teaspoon cayenne pepper juice of 1/2 lemon
1 1/2 teaspoons salt
4 oz. [1/2 cup] butter
1 onion, finely chopped
4 cloves, bruised
4 whole cardamom pods, bruised
1 teaspoon whole cumin
12 oz. [2 cups) long-grain rice, washed, soaked in cold water for 30 minutes and drained
GARNISH
2 tablespoons slivered almonds, lightly toasted
1 medium-sized onion, thinly sliced and fried until golden
2 tablespoons raisins, lightly fried
2 hard-boiled eggs, quartered

Onion and tomato Raita

Preparation

• Put the lamb, the reserved lamb bones the lemon rind, ginger, cinnamon, nutmeg, chili and peppercorns in a large saucepan. Add enough water to cover the lamb and bones generously and bring to the boil. When the water comes to the boil, cover the pan, reduce the heat to low and simmer for 40 minutes or until the lamb cubes are tender.
• Using a slotted spoon, remove the lamb cubes from the pan and set them aside in a bowl. Re-cover the pan and continue simmering the stock for 2 hours.
• Pour the stock through a strainer into a bowl. Discard the contents of the strainer . Set the stock aside to cool. When the stock is cold, skim off and discard the fat on the surface. Meanwhile, in a small mixing bowl, combine the yogurt, cayenne, lemon juice and half the salt. Pour this mixture over the lamb cubes and stir well to mix. Cover the bowl and set aside for 2 hours.
• In a large saucepan, melt half the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden. Add the cloves, cardamom and cumin and fry, stirring occasionally, for 2 minutes. Add the rice and fry, stirring frequently, for 6 to 8 minutes or until it becomes translucent.
• Preheat the oven to very cool 275 F (Gas Mark 1, 140 C).
• Meanwhile, pour the stock into a saucepan and bring to the boil. Remove the pan from the heat and pour enough stock over the rice to cover it by a 1/2inch. Add the remaining salt and, when the mixture comes to the boil again, cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until the rice is tender and all the stock has been absorbed. Remove the pan from the heat.
• Meanwhile, in a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the lamb cubes and the yogurt marinade. Fry the lamb, stirring constantly, for 5 minutes. Reduce the heat to low and continue frying, stirring frequently, for 10 minutes. Remove the pan from the heat.
• In a baking dish, layer the rice and lamb, beginning and ending with a layer of rice. Cover the dish tightly with foil.
• Place the dish in the oven and cook for 20 minutes.
• In a small mixing bowl, combine the almonds, onion and raisins. Set aside.
• Remove the dish from the oven. Sprinkle over the garnish and arrange the eggs over the top.
• Serve immediately.

    Updated 08 November, 2007 - webmaster Dirk Steine