Ingredients
- 800 grams Lamb
- Coriander and mint
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Turmeric
- 1 teaspoon Gharam masala
- 3 teaspoons Paprika
- 1/4 cup Oil
- 1 Tomato tin
- 1/2 cup Yogurt thick
- 3 teaspoons Cumin seeds
- 6 small potato
- 4 cups Rice
- 6 Eggs
- 2 teaspoons Salt
- 1 Ginger & garlic cube
- 1/2 stick cinnamon
- 1/4 teaspoon Nutmeg
- 2 cups Onions (finely chopped)
- 1 teaspoon Ground cardamom powder
- pinch Saffron
Instructions
- Place onions in a pan with 1/4 cup oil and fry until golden.
- In a heavy based pan preferably cast iron if you have one (on medium heat) put 2 tablespoons of oil and the lamb. Stir to seal the edges.
- Add all the dry ingredients and stir to mix. Cook for 2 minutes then add the yogurt and stir well to combine.
- Add the tomatoes and the fried onions mix well, lower the heat, cover and allow to cook for half an hour stirring occasionally.
- After 15 minutes add potatoes to the curry.
- Meanwhile in another pan place eggs and cover with water, cook for 15 minutes.
- Remove shell and add the eggs, mint leaves and coriander to the lamb curry.
- In another pan add 5 cups of water, 4 teaspoon of salt and the rice. Cook on high heat until all the water has evaporated.
- In the bottom of a large pan add the meat/egg curry and spoon the rice to cover the curry. Cover and cook for 10 minutes or until you see steam escaping. Remove from heat and let stand for 5 minutes before serving.
