\u00a0<\/p>\n
Jameela Cooking&baking Creations<\/span><\/em> Method:<\/strong><\/span><\/p>\n Marinate lamb with all the ingredients beside potatoes, masoor and rice. \u00a0<\/span>Put oil and ghee in pot and heat. <\/span>Add lamb and cook for half hour. <\/span>\u00a0Add potatoes and cook for further 20 minutes. <\/span>Sprinkle masoor over. <\/span>Cover with a layer of foil. <\/span>\u00a0Make holes on foil with a knife. <\/span>Place pre cooked rice over foil. <\/span>Drizzle ghee, zafron and fried onion over rice<\/span>\u00a0Sprinkle water over rice. <\/span>Turn sides of foil over rice. <\/span>\u00a0Steam in pre heated oven 180 for 1 hour. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00a0 Jameela Cooking&baking CreationsRecipe credit by Jameela SayedINGREDIENTS 1kg lamb pieces1tbls ginger garlic paste1tbls lemon juice 2 tsp salt1\/2 tsp tumeric 3 tsp chillie powder1tsp dhana jeero power 1tsp gurum masala.2 tsp crushed jeero 4 whole elachi 2 stick cinnamon 1tsp hole jeero1\/2tsp zaffron essence 1 curryspoon fried onions ( use readymade)1\/2 cup maas 3 […]<\/p>\n","protected":false},"author":1,"featured_media":36971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[107],"tags":[],"class_list":["post-18976","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice-dishes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2018\/10\/mutton-karai.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-4W4","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-24 17:50:10","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/18976","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=18976"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/18976\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/36971"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=18976"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=18976"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=18976"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Recipe credit by Jameela Sayed<\/em>
<\/span>
INGREDIENTS<\/strong> <\/span>
1kg lamb pieces<\/span>
1tbls ginger garlic paste<\/span>
1tbls lemon juice <\/span>
2 tsp salt<\/span>
1\/2 tsp tumeric <\/span>
3 tsp chillie powder<\/span>
1tsp dhana jeero power <\/span>
1tsp gurum masala.<\/span>
2 tsp crushed jeero <\/span>
4 whole elachi <\/span>
2 stick cinnamon <\/span>
1tsp hole jeero<\/span>
1\/2tsp zaffron essence <\/span>
1 curryspoon fried onions ( use readymade)<\/span>
1\/2 cup maas <\/span>
3 grated tomatoes <\/span>
1grated onion<\/span>
1satchet tomato paste <\/span>
1\/4 cup fresh cream <\/span>
Few green chilie<\/span>
4 medium potatoes cut up, coloured with egg yellow food colour and fried<\/span>
1cup boiled masoor (boil with 1\/4 tsp tumeric and 1tsp salt)<\/span>
21\/2 cups rice (precookd )<\/span>
1curry spoon ghee <\/span>
2 curry spoon oil<\/span>
For top of rice<\/span>
2 tbls ghee<\/span>
1\/4 tsp zaffron essence <\/span>
1 tbls fried onions<\/span>
1\/2 cup water<\/p>\n