INGREDIENTS

INSTRUCTIONS

TO GARNISH
Wash the rice and soak in cold water for 30 minutes, then leave to drain in
a colander.
Put the minced lamb in a large mixing bowl and add the ingredients up to
and including the cream. Mix thoroughly, then add 1tbsp each of the yoghurt
and butter or ghee, reserving the rest for later. Now add the breadcrumbs
and 1 teaspoon of salt. Knead the mixture well until smooth, then pinch off
small pieces to make koftas (meatballs), about the size of a marble. Rotate
each one quickly between your palms to make them smooth.
Whisk the remaining yoghurt with 300ml water and set aside.
In a non-stick saucepan, melt 11/2 tablespoons of the reserved butter and
fry the meatballs in 2-3 batches, until they are browned. Shake the pan
from side to side to encourage even browning. Remove them with a slotted
spoon and set aside.
Reduce the heat to low and in the same fat fry half the quantity of the
whole spices (reserve the rest) for 1 minute, then add the diluted yoghurt,
1/2 teaspoon of the salt and the chilli powder. Return the meatballs to the
pan, cover and simmer for 10 minutes. Remove the pan from the heat and
transfer the meatballs with a slotted spoon and wrap them up in foil to
keep hot. Strain the stick and add enough water to make it up to 850ml and
reserve.
In a heavy based saucepan, melt the remaining ghee or butter over a low
heat. Add the reserved whole spices and fry gently for 1 minute. Add the
onions and fry until they are lightly browned (7-8 minutes) then add the
rice and the remaining 1 teaspoon of salt. Fry the rice for 2-3 minutes and
add the stock. Bring it to the boil, reduce the heat to low and cover the
pan tightly. Cook for 10 minutes then sprinkle the saffron and milk and the
rose water over the top. Cover the pan again and let it stand for
10    minutes.
Meanwhile, roll some of the meatballs (one at a time) in the silver paper.
If using silver dust, simply remove half the meatballs to a plate and
sprinkle enough silver dust to give the meatballs a good coating.
Spread half the pilau rice in a serving dish and arrange the plain
meatballs on top. Cover with the remaining pilau rice and arrange the
silver coated meatballs on top. Garnish with the fresh rose petals and
serve with a raita.
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