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Curry Marinade for the lamb:

For the Curry Sauce:

Layer the Briyani:

Boiling of Dhall:

  1. Curry Marinade for the lamb:

    • In a bowl add all the curry marinade ingredients and mix together with the cubed lamb.
    • Allow to marinade in the fridge for 30 to 40 minutes.
    • Parboil the black lentil and set aside.
    • Parboil the rice, add the Robertson’s Savoury Rice Seasoning, until partially cooked, drain and set aside.
    • Add yellow food colouring over the rice and stir.
    • Set the deep fryer at 160 and fry the potatoes till half cooked, remove and toss the potatoes in Robertson’s Chip and Potato Seasoning.

  2. For the Curry Sauce:

    • In a pot, add the oil and sauté the chopped onion, fresh thyme, chopped garlic and mint for 1 minute.
    • Add the marinated meat with the marinade and Knorr Tomato Pronto into the pot and brown for 10 minutes.
    • Cook the meat until tender and then add the parboiled lentils to the pot.
    • Fry garnish onions until golden.
  3. Layer the Briyani:

    • In a half insert bain marie, place the lamb curry, quartered potatoes, parboiled rice and all garnishes.
    • Cover insert with foil and bake at 180 for 20- 30 minutes.
    • Serve with Dhall, Sambals and Cucumber Riata
  4. Boiling of Dhall:

    • Soak Pea Dhall overnight.
    • Boil dhall for 1 hour with Robertson’s Turmeric.
    • Boil down for a further hour. Once boiled mash down until slightly smooth.
    • In a pan add oil and Marvello 70% Butter Flavoured fry onion and garlic.
    • Add mustard seed, Robertson’s Turmeric, cumin powder and coriander Powder fry for a minute.
    • Pour braising mixture into the boiled Dhall.
  5. Chefs tip

    • Boil dhall, onion, Knorr Tomato Pronto, Knorr Aromat, Robertson’s Turmeric in pressure cooker for 30 minutes.