Servings:

Serves 4 people

Level of difficulty:

Easy

Ingredients

8oz basmati rice
1/2lb lamb breast meat
(chopped)
2 large onions
4tbsp vegetable lard
Salt to taste
5 whole cloves
2 sticks of cinnamon
7 whole pepper corns
2 large bay leaves
1tbsp cumin and fennel seeds mixed
1in cube crushed ginger
3 cloves garlic
2 pints water

Method

Soak the rice for half an hour and wash thoroughly until the water runs clear.Drain.
Place the ingredients
from 6 to twelve in a muslin bag,tie tightly.
Wash meat and place in a deep pan with water,add
the muslin bag and some of the sliced onions and
salt.Bring to the boil
and cook till meat is tender.
Make sure to reserve the stock to add to the rice.
Heat the lard,add the remaining onions and fry until golden.
Discard muslin bag from
stock.Add the meatto the
onions and fry well.
Add the rice to themeat
and fry well.
Add 1 pint of syock to the rice and meat and
cook until all the stock has evaporated.
Place in a hot oven for
20 minutes.
When serving fried onions golden brown can
be sprinkled over the rice.