SERVES: 6 – 8
PREP TIME: 30 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 4 HOURS
DIFFICULTY: MODERATE TO DIFFICULT
- 1.5kg Mutton pieces with bone
- 2 cups whole Lentils
- 2 cups Rice
- 2 stick Cinnamon
- 4 Cardamom
- 5ml Cumin
- 4 Green Chillies
- 250ml Sour Milk
- 30ml fresh grated tomato
- 2 sprigs Mint
- 2,5ml Saffron
- 2,5ml Turmeric
- 5ml Salt
- 5ml Dhania Powder
- 7,5ml crushed Red Chilli
- 6 small Potatoes
- 375ml Ghee / Oil
- 2 medium Onions
- 2 Cloves Garlic, crushed
- 5ml grated Ginger
- Fry the sliced onions in half the ghee or oil until pale golden. Drain and cool.
- Leave aside 1 tablespoon of fried onions aside.
- Place the meat in a large bowl. Add the saffron, ginger and garlic, sour milk, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour.
- In the meantime, boil the lentils in salted water until done. Drain off in a colander.
- Boil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked and drain.
- Peel the potatoes and cut each potato in 6. Fry the potatoes until light yellow in the Ghee used for frying the onions. Set aside.
- In a large flat bottomed pot, add the ghee used for frying and the half that was kept aside and gently heat.
- Sprinkle a handful of rice and lentils over the base of the pot.
- Arrange the marinating meat and masalas carefully over the rice and lentils. Spread the remaining lentils over the meat.
- Arrange the potatoes on top of the lentils and then spread the rice on top.
- Decorate with the fried onions that were set aside, sprinkle with any remaining ghee and 125ml water.
- Close the pot and turn up the heat and simmer for 5 minutes.
- Reduce the heat to low and simmer for 30 minutes.
- Place the sealed pot in the Wonderbag on a cloth or mat and seal.
- Leave for 4 – 5 hours, then open and serve with fresh dhania, poppadum’s and minted sour milk.