- Serves: 1-2
- Cook Time: 1 hour 10 minutes
- Prep Time: 30 minutes plus 2 hrs marinating
- Effort: medium
- 500 g mutton, cubed
- 100 g yogurt
- 2 clove garlic, crushed
- 2cm knob fresh ginger, finely chopped
- 250 g basmati rice
- 6 red chillies
- g cashew nuts
- 50 ml vegetable oil
- 15 g garam masala
- pinch of salt
- 25 g butter
- pinch of turmeric
- 2 tbsp olive oil
- ½ onions, sliced
- 2 bay leaves
- juice of 1 limes
- 50 ml rose water
- pinch of saffron, dissolved in 4 tbsp milk
- 2 hard boiled eggs, chopped
1. Mix together the yoghurt, garlic and ginger, stir in the mutton and leave to marinate for at least 2 hours.
2. Wash the rice in plenty of cold water and then leave to soak in cold water for 30 minutes.
3. Pound the chilli and cashew nuts to a paste using a mortar and pestle. Heat the vegetable oil in a frying pan over a low heat and fry gently for 5 minutes.
4. Add the meat, garam masala and salt and fry for 5 minutes.
5. In a separate pan, heat the butter and fry the rice for about 3 minutes. Add water to cover, season and stir in the turmeric. Cook for about 25 minutes until soft. Lay out on a tray to dry a little.
6. Heat the oil in a frying pan over a moderate heat and fry the onion until golden and crisp.
7. Preheat the oven to 180°C/gas 4. Grease an ovenproof dish with butter, and then sit the bay leaves on the bottom. Now layer up the rice, mutton, onion, lime and rose water - repeat the layers, then pour over the saffron milk.
8. Cover with foil and cook in the oven for 30 minutes. Top with chopped egg and serve immediately.
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