1kg meat, washed trimmed and drained

20ml garlic and ginger

2 green chillies

2 pieces of stick cinnamon

3 cardamon pods

3 whole cloves

3 all spice berries

30ml ground coriander

15ml turmeric

10ml fine cumin

10ml fine fennel/somph

15ml chilli powder

1 large tomato grated

250ml yoghurt

1 bunch fresh coriander chopped

5ml saffron soaked in boiling water

250ml crispy friend onions, well golden

125ml cooked lentils, kept aside(masoor)

125ml melted butter

14 small potatoes, fried in oil

Method

1. Heat oil in large pot and then add onions and saute until golden. Add meat, ginger and garlic and saute for 20 mins ass water if necessary.

2. Add all spices and tomato and cook till soft, lastly add yoghurt and fresh coriander. Cook for a further 10 mins until sauce is reduced.

The Rice

Boli 4 cups rice with 2 sticks cinnamon, 3 cloves, 3 all spice berries, 3 cardamom pods, 60ml oil,20ml salt in 2 liters water until rice is ¾ done. Rice must not be very soft. Drain.

To Assemble

Using a pyrex, place a layer of rice at the bottom, then a layer of meat sauce, followed by potatoes, lentils and fried onions. Repeat the process until all rice and meat is used ending off with rice. Sprinkle the top with saffron water, melted butter, lentils and onions. Cover with foil and place in the oven and allow to steam until heated through.

Serve with dhai, onion salad, and/or atchar