Ingreadient :

• 40g ghee
• 1⁄2 medium onion, finely chopped or sliced
• 4-5 finger green chillies or to taste, finely chopped or made into a paste
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 5/6 black cardamom
• 3⁄4 tsp black peppercorn
• 5/6 green cardamom
• 2 tsp cumin powder
• 1 tsp cloves
• 2 tbsp ginger and garlic paste
• 8 lamb cutlets or lamb of choice (rubbed with 2 tbsp olive oil for 10-15 minutes before using)
• 430ml water mixed with 2 tsp garam masala and 2 1⁄4 tsp salt, mix well
• 300g Basmati rice, washed and left for soak for 30-40 minutes, strain
• 4 tbsp fresh chopped coriander, save a little for garnish
• 2 tbsp fresh chopped mint
• 3 tbsp crispy dried onions, save a little for garnish
• 20g butter, small cubes

Garlic Raita

• 2 Cloves Garlic, roughly chopped
• 3⁄4 Teaspoon Salt
• 1 Tablespoon Lemon Juice, freshly squeezed
• 380g Greek Yoghurt
• 1 Teaspoon Cumin Seeds, roasted
• 1⁄4 Teaspoon Cumin Seeds, roasted, garnish, optional

Direction :

1. Melt ghee in a saucepan
2. Add finely chopped onions and green chillies and cook for 2-3 minutes on a medium heat until light brown
3. Add cumin seeds, coriander, seeds, black cardamom, black peppercorn, green cardamom, cumin powder and cloves, cook for 30 seconds
4. Add ginger and garlic paste followed by the lamb cutlets
5. Cook lamb with spices for 4-5 minutes
6. Add spiced water mixture to the saucepan and bring to the boil
7. Add strained rice and gently cook on a medium heat until the water has been absorbed (4-5 minutes)
8. Once water has evaporated, level out the pilau, sprinkle over the chopped coriander, fresh mint, crispy onions and butter cubes placed evenly around pan
9. Cover with two pieces of foil, lower the heat to a minimum and cook for 2 minutes with the lid on
10. Switch off the heat after two minutes and steam cook the pilau (residual heat) without heat for 20 minutes
11. After 20 minutes, remove the saucepan lid and foil
12. Using a large mixing spoon, fluff and open up the rice from the edges of the saucepan
13. Garnish the pilau
14. Serve and enjoy with garlic raita