DIWALI menu (mains) - Lamb pilau

Serves 6-8

INGREDIENTS:

1g saffron

oil for frying

2 onions, finely sliced

150ml boiling water

80ml sunflower oil

1 cinnamon stick

1 bay leaf

5ml cumin seeds

1 large onion, finely chopped

10ml coarse salt

15ml crushed ginger

15ml crushed garlic

30-45ml red chilli powder

2.5ml turmeric

1.5kg lamb knuckle

10ml ground cumin

15ml ground coriander

10ml garam masala

2 tomatoes, skinned and chopped

100ml fresh cream

250ml cooked brown lentils

1250ml cooked cold basmati rice

5ml egg yellow food colouring

100ml toasted pine nuts, to garnish

fresh coriander to garnish

METHOD: Heat the saffron strands in a dry frying pan. When the saffron strands are cool, gently crush them with your fingertips. Pour the boiling water over and leave the mixture to infuse for 15 minutes. Heat some oil in a saucepan pan and fry the onion slices in batches until they are golden brown in colour. Drain on paper towel. Heat the 80ml sunflower oil in a large saucepan Fry the cinnamon stick and bay leaf on a medium heat until fragrant. Add the cumin seeds and when they begin to splutter, stir in the onion and salt. Sauté the onion until light golden brown in colour. Mix in the crushed ginger and garlic and sauté for 5 seconds. Add the red chilli powder and stir for another 5 seconds before adding the lamb knuckles. Continue stirring until the knuckles are sealed and the mixture begins to stick to the bottom of the pot. Add the ground cumin, coriander, garam masala and turmeric. Stir for a few seconds and then add in boiling water. Simmer until the knuckles are tender adding more water if necessary. Add the tomatoes and simmer until they have softened and form a thick sauce. Add the cream. Sprinkle 125ml cooked lentils over the lamb knuckles and then layer half the cooked rice over. Repeat with the remaining lentils and rice. Drizzle the egg yellow colouring over the rice and pour in the saffron infusion. Cover with a tight fitting lid and simmer on a low heat until the moisture evaporates and the rice steams through. Garnish with crispy fried brown onion, pine nuts and fresh coriander.