INGREDIENTS 3-4 onions, thinly sliced and fried until golden brown 4 tsp :     ginger-garlic paste 500g :     tomatoes, chopped 10-15 dried prunes 4 tsp :     red chilli powder 5 tbsp :     whole spice (cloves, green and black cardamom, peppercorns, cumin seeds and cinnamon) 2 bay leaves 1 1/2 cups :     oil 1 -1 1/2kg :     mutton with bones, cubed 250ml :     yogurt, whisked 5-6 green chillies, chopped 1 tbsp :     mint, chopped, plus extra 4-5 leaves 2 tbsp :     coriander, chopped 500g :     potatoes, quartered and parboiled 5 cups :     basmati rice, soaked in water for 30 minutes and parboiled with salt and 1 tbsp of whole spices 2 pinches orange food colour salt PREPARATION 1. Mix together 3/4 of fried onion with ginger-garlic paste, salt, tomatoes, prunes, red chilli powder, spice mix and bay leaves. 2. Heat oil in a large pan and sauté mixture until dry. 3. Add mutton and yogurt. Cook until meat is tender. Sauce should be thick enough to coat the mutton. 4. Add green chillies, mint, coriander and potatoes. Cook for 2-3 minutes or until the potatoes are just done. 5. Layer rice and mutton curry in a saucepan. Add orange food colour. Close the lid tightly and cook on low heat until the rice is done. Serve with yogurt.