Ingredients

• 1 kg lamb, cut into bite-sized pieces
• 6 tbsp Spicemaster Pilau Masala
• 4 medium onions, sliced
• 3 cloves fresh garlic, peeled and minced
• 2 tbsp fresh ginger, peeled and minced
• 4 large potatoes, quartered
• 2 medium tomatoes, grated
• 4 cups basmati rice, soaked for 3 hours
• 1 cup of peas, parboiled
• 1 cup fresh coriander, chopped
• ½ cup fresh mint, chopped
• 3 tbsp lemon juice
• 1 cup plain yoghurt
• ½ cup cooking oil

Preparation

1. Heat the oil to a medium heat and fry the onions until golden brown, then drain the onions and set aside.

2. Fry the potatoes in oil on a medium heat until golden brown, then drain the potatoes and set aside.

3. Combine the lamb pieces, ginger and garlic, Spicemaster Pilau Masala, lemon juice, fresh mint, fresh coriander, fried onions, tomatoes, plain yoghurt, and oil into a mixing bowl and ensure that the meat is thoroughly coated with the mixture. Set aside to marinade for at least 2 hours, allowing the flavours to penetrate and naturally tenderize the meat.

Method

1.  Place the marinated mixture into a pot and cook on a medium heat, stirring occasionally. Add hot water as required to prevent sticking. Simmer until the lamb is tender, approximately 45 minutes to an hour.

2. Add in 3 cups of hot water, stir until well blended. 

3. Add the soaked rice and the fried potatoes and recess into the gravy. Stir in peas. Cook on medium heat for 1 hour until the water has evaporated.  

4. Add salt to taste. Serve with raita, carrot salad and pickled vegetables. 

Contains no additives or preservatives

Allergen(s): Mustard Seed