Lamb breyani

Lamb breyani with tamatie slaai and dhanya blatjan Ingredients For tamatie slaai: Mix together four firm, ripe tomatoes; 1 onion, finely chopped; 2 fresh green chillies, deseeded and chopped; 1tsp sugar and half a cup of vinegar. Season to taste. For breyani 1 kg cubed lamb Rub: 10 ml crushed fresh ginger, 10 ml crushed garlic, 5 ml salt 250 ml brown lentils,cooked until tender 500ml basmati rice 6 medium potatoes,cubed 3 large onions 50g butter 5 ml salt 250 ml sunflower oil 300 ml hot water For marinade, combine: 1 cup buttermilk (250 ml) 1 tbsp masala (30 ml) 1 large tomato, finely chopped 2 green chillies 1/2 teaspoon tumeric 5 cardamom seeds 3 pieces stick cinnamon 5 whole cloves A pinch of saffron strands Preparation Wash and drain meat and rub with garlic and ginger mixture. Leave to marinate for at least four hours. Wash rice.Heat about 50ml oil in frying pan, add the rice and toss until well coated.Add 100 ml water, cover and simmer for 5 minutes.Remove from heat. In a large saucepan, heat remaining oil and brown the potatoes. Set aside and add onions. When onions are brown and crisp, set aside about half of the onions and add meat and spices to saucepan. Cover and cook on medium heat for 30 minutes.Remove meat and keep warm. Place potatoes in saucepan and cover with half the rice. Sprinkle with about half a tsp of salt. Place meat mixture over rice, sprinkle with lentils,then cover with remaining rice and salt. Dot with butter and reserved onions and add remaining hot water.Cover tightly, cook at high temperature for 5 minutes, then simmer at low heat for 45 minutes to an hour without removing lid From: Gulfnews