Pam's Delicious Mutton Breyani

RECIPE

Recipe by: Pamela Padayachee - Serves 10-12 ppl

STEP 1
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(Mix all these in a large dish & set aside )
1.5 kg Mutton/ Lamb Sliced accordingly and rinsed
1 Med to Lrg onion, sliced thinly
50ml oil
curry leaves
4 teaspoon Crushed Ginger and garlic
4 tablespoon Hot Curry powder
½ teaspoon Tumeric Powder
2 Green Chilli Sliced in half
2 Tomatoes Chopped
6 stems of Fresh Thyme
¼ Cup of Mint
500ml Sour Milk or Maas ( use only half for marinating) the other half you can use to make a Salad if u prefer

STEP 2 ( Preparing the Rice & Fried Onions & Potatoes)
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¾ Cup Breyani dhall (lentils) ( Cleaned, Rinsed & Soaked In Hot Water )
RICE - Add 2 cardamon Pods, 1 Cinnamon Stick , ¼ Cup Peas , ⅓ rd of the breyani dhall (lentils) to 2.5 Cups rinsed Basmati Rice . Add Salt to taste,
Cook for for ±10-12 minutes
Fry x 4 Large Onions, sliced in circles then halved in hot oil & butter mix with 1 Cinnamon Stick and season with salt or Aromat (a South African Spice) . Add Fried Onions to the Cooked Rice and set aside.
2 Large potatoes cut into quarters ( Fried & Set aside )

*PS - Balance of 2/3 Breyani dhall (lentils) will b added to Mutton during cooking

50g Breyani Mix Whole Spice

METHOD: Pls cook in a large pot.
1 Fry in 100ml Hot oil all breyani mix spices for 2 minutes, u can add more oil if u prefer.
2. Add marinated meat mix, stir , cover pot and cook . Do not add water at this Point. when the oil appears to the top of the pot , add the rest of the soaked breayni dhall (lentils), then add about 200ml water cook for about 45-55 minutes. you can add water as required whilst stirring, as the water tends to dry up.
Remove from heat once meat is properly Cooked.

Setting the Breyani
Using the same pot - Add 2/3 of Cooked rice over the Mutton Curry Mix and fold gently into the curry.
Make about 8 holes with yr mixing spoon and add yr fried potatoes with some butter into them. Add the remaining rice over the mixed rice garish with dhania (coriander) also known as Coriander and a few curry leaves for flavour.
Cover and Serve with Salads of your Choice. Like & Share this Recipe
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