recipes

300ml plain yoghurt
1 thumb's length of fresh ginger, peeled and finely chopped
1 green chilli, finely sliced
125ml (1/2 cup) chopped dhania leaves, plus more for garnish
2 tsp ground jeera (cumin)
1 tsp chilli powder
1 heaped Tbs masala (curry mix of your choice)
2 tsp ground turmeric
1 kg mutton, cut into pieces
15ml (1 Tbs) ghee or butter
1 1/2 tsp jeera (cumin) seeds
1 1/2 tsp mustard seeds
6 cardamom pods, cut open and their seeds removed (use the seeds, Daisy)
2 bay leaves
2 sticks cinnamon or cassia
3 large onions, finely chopped
2 fat cloves garlic, finely chopped
60ml (4 Tbs) boiling hot water
2 tsp salt, or more (to taste)
1 large onion, halved and then sliced thinly, and some butter or ghee to fry

2 cups (500ml) cooked basmati rice
250 ml (1 cup) rice water
A pinch of saffron for the rice


First pour the yoghurt into a large bowl and add the ginger, chilli, chopped
dhania (coriander) leaves, ground cumin, chilli powder, masala and ground
turmeric. Add a little salt to taste and mix well, then put in the mutton
pieces and coat the meat well. Leave aside for an hour or more to marinate.
There's nothing to stop you having done this hours earlier for longer
marination.

Make the rice and keep aside, adding a pinch of saffron or turmeric to the
water (if you have not already done so). Retain a cup (250ml) of the rice
water.

Melt the ghee and add the whole jeera, cardamom and mustard seeds, bay
leaves and cinnamon sticks. When the seeds start to crackle, add the chopped
onions and garlic, and saute until the onions are soft. Add the meat,
including the yoghurt marinade, and braise for a few minutes. Add about 60ml
(4 Tbs) boiling water. Season to taste with salt. Cook this on a low heat
for about 30 minutes, then remove from the heat and add a layer of parboiled
potatoes (if using), then top that with a layer of rice. Fry the remaining
sliced onion in ghee or butter until golden brown, and sprinkle over the
rice. Pour the rice water over the top, carefully, cover and simmer for as
long as it takes for the mutton to become tender, which could take up to two
hours. It must be on a low heat so that it does not catch at the bottom. If
it appears to be drying out, add a little more boiled water, but not too
much.