Lasoon and lal mirch ki chutney
1 (2 pound) Boned Leg Of Lamb (meat cut into 1" cubes and bones reserved)
2 cups or (12 ounces) of Long Grain Basmati Rice (washed with a few changes of water, soaked in cold water for atleast 30 minutes, then drained.)
1 Onion (finely chopped)
1 Green Chilli (Hari Mirch) (chopped)
Lemon Rind (from 1 lemon - finely pared)
1 inch piece of Ginger Root (Adrak) (peeled & thinly sliced)
2 Cinnamon Sticks (Dal Cheeni) (chopped)
12 Black Peppercorns (Saabut Kaali Mirch)
4 Cloves (Loung) (bruised)
4 whole Cardamom Pods (Choti Sufaid Ilaichi) (bruised)
¼ tsp. of Grated Nutmeg
1 tsp. of Cumin Seeds (Sufaid Saabut Zeera)
½ tsp. of Cayenne Pepper
½ tsp. of Salt
2 tbsp. of Plain Yogurt
Lemon Juice (from ½ of a lemon)
½ cup or (4 ounces) of Butter
1 medium Onion (peeled, thinly sliced and fried until golden) (or you may use ready-fried onions)
2 Eggs (hard-boiled and quartered)
2 tbsp. of Slivered Almonds (lightly toasted)
2 tbsp. of Raisins (Kishmish) (lightly fried)
Put the lamb, the reserved lamb bones the lemon rind, ginger, cinnamon, nutmeg, chilli and peppercorns in a large saucepan. Add enough water to cover the lamb and bones generously and bring to the boil. When the water comes to the boil, cover the pan, reduce the heat to low and simmer for 40 minutes or until the lamb cubes are tender.
Using a slotted spoon, remove the lamb cubesfrom the pan and set them aside in a bowl. Re-cover the pan and continue simmering the stock for 2 hours.
Pour the stock through a strainer into a bowl. Discard the contents of the strainer . Set the stock aside to cool. When the stock is cold, skim off and discard the fat on the surface. Meanwhile, in a small mixing bowl, combine the yogurt, cayenne, lemon juice and half the salt. Pour this mixture over the lamb cubes and stir well to mix. Cover the bowl and set aside for 2 hours.
In a large saucepan, melt half the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden. Add the cloves, cardamom and cumin and fry, stirring occasionally, for 2 minutes. Add the rice and fry, stirring frequently, for 6 to 8 minutes or until it becomes translucent.
Preheat the oven to very cool 275 F (Gas Mark 1, 140 C).
Meanwhile, pour the stock into a saucepan and bring to the boil. Remove the pan from the heat and pour enough stock over the rice to cover it by a ½". Add the remaining salt and, when the mixture comes to the boil again, cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until the rice is tender and all the stock has been absorbed. Remove the pan from the heat.
Meanwhile, in a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the lamb cubes and the yogurt marinade. Fry the lamb, stirring constantly, for 5 minutes. Reduce the heat to low and continue frying, stirring frequently, for 10 minutes. Remove the pan from the heat.
In a baking dish, layer the rice and lamb, beginning and ending with a layer of rice. Cover the dish tightly with foil.
Place the dish in the oven and cook for 20 minutes.
In a small mixing bowl, combine the almonds, onion and raisins. Set aside.
Remove the dish from the oven. Sprinkle over the garnish and arrange the eggs over the top.
Serving Suggestions: Serve hot and immediately with Raita and any Salad of your choice.