Serves 8
Herdwick mutton shoulder and shank 1 kg cut into approximately 3.5cm dice
saffron threads a small pinch
onion paste 250g, blend onions into a paste in a food processor
ginger paste 50g ginger mixed with 1 tbsp water
whole black peppercorns 1 tbsp
cumin seeds ½ tbsp
cloves 7
yoghurt 1 litre, whisked
black cardamoms 2, grind the seeds
ghee mixed with oil 85ml of each
long grain basmati rice 500g
water 284ml
salt to taste
milk 125ml
crispy fried onions to taste
fresh coriander and mint to taste
For the atta dough (to seal the pan, optional – alternatively, cook your mutton in a pressure cooker)
dry atta (chapati flour or wholewheat flour) – available from Asian stores 250g
water 125ml
oil 1-2 tbsp (optional)
Place the mutton in a large bowl with 1½ tbsp salt, the saffron threads, onion paste and ginger paste. Mix together and leave the mutton to marinate at room temperature for 2 hours.
Dry roast the peppercorns, cumin and cloves separately in a hot pan. Allow the spices to cool and then grind in a spice grinder or pestle and mortar.
Combine the ground spices with half the yoghurt and ground cardamom seeds and rub into the mutton before placing it in a heavy bottomed pan.
In a separate pan, heat three-quarters of the ghee and oil mixture and, once warm, pour it over the meat.
Wash the basmati rice by running it under cold water until the water is clear and leave to soak for 20 minutes. Then strain the rice and mix it with the remaining yoghurt, 284ml of water and two teaspoons of salt. Spread the rice mixture over the mutton in the pan.
To make the atta dough, if using, combine the flour, water and oil, then knead together to make a dough. Cover the pan with a tight-fitting lid and seal the edges with the atta dough to stop steam escaping. Alternatively, you can cook the mutton in a pressure cooker.
Cook the mutton and rice over a high flame for 10 minutes, then reduce the heat to a low flame for approximately half an hour. Uncover the dish and pour the remaining ghee and oil mixture over the top, before sprinkling the milk on to the rice.
Cover the mutton once again and cook for a further 15 minutes, or until the meat is tender and the rice grains have separated. Garnish with crispy onions, fresh coriander and mint.
