3/4 cup grated unsweetened coconut
2 teaspoons white poppy seeds, optional
10 to 12 fresh curry leaves, optional
1 to 2 teaspoons chopped fresh green chili
3 tablespoons Laxmi Brand vegetable oil
3 tablespoons Laxmi Brand ghee
3 cups thinly sliced onions
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoons Laxmi Brand coriander
1 teaspoon Laxmi Brand cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 1/2 teaspoons Laxmi Brand Garam Masala
2 teaspoons salt
1/4 cup plain Laxmi Brand desi yogurt
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
2 pounds boned leg of lamb, cut into 3/4-inch cubes (about 4
3 cups Kohinoor basmati rice
2 teaspoons salt
2 tablespoons Laxmi Brand vegetable oil
2 tablespoons Laxmi Brand ghee
2 cups thinly sliced onions
1/2 cup broken cashew pieces
1/2 cup golden raisins
4 large hard-boiled eggs, halved
In a blender or mini food processor combine the coconut, poppy
seeds, curry leaves, green chili, and 1/2-cup water. Set aside.
Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying
pan over medium-high heat. Add 3 cups onions and sauté until the
edges are lightly browned. Put in the garlic and ginger and
continue frying about 3 minutes, until you smell the aroma and the
onions are brown. Stir in the ground masala, garam masala, salt,
and coconut paste and fry for 2 to 3 minutes. Add the yogurt, lime
juice, cilantro, and mint. Stir over medium-high heat for 2 to 3
minutes. Now put in the lamb pieces and stir. When the mixture
comes to a boil, reduce the heat, cover, and simmer for 30 to 40
minutes, until the meat is tender. Stir occasionally.
In a large bowl, wash the rice in many changes of water until
the water no longer appears cloudy. Drain thoroughly.
Prepare the garnish by heating 2 tablespoons oil and 2
tablespoons ghee in a frying pan. Add the 2 cups onions and fry
over medium-high heat, stirring constantly, until they turn deep
reddish brown and crisp (10 to 15 minutes). Remove the onions to a
plate with a slotted spoon. Fry the cashews in the remaining oil
until brown. Remove the nuts with a slotted spoon and repeat with
the raisins. Set aside.
Prepare the rice by combining the 2 teaspoons salt, the drained
rice, and 5 cups water in a large heavy pan with a tight-fitting
lid. Bring to a boil, cover, and simmer 20 minutes on low heat.
Remove from the heat.
Preheat the oven to 350 degrees F.
Sprinkle one third of the fried onions, cashews, and raisins on
top of rice, then add half the lamb mixture.
Continue to layer with one third of the rice, one third of the
garnish, all the remaining lamb, and finally the last third of
rice. Reserve the last third of the garnish for later. Seal the top
with foil, then place the lid over the foil. Bake for 30
Spoon onto a large platter and garnish with the remaining fried
onions, cashews, and raisins. Place the halved boiled eggs, yolk
up, around the edges of the platter. Serve immediately.