Mix mutton with maas, dhania, Rajah Mild and Spicy Curry Powder, Robertsons Paprika and green chillies, season with Robertsons Atlantic Sea Salt and set aside until required.
Fry the onion in a little oil until soft, remove from the pan and then fry the potatoes until browned.
Par-boil the rice and lentils.
In a large ovenproof dish, place the half-cooked rice and lentils at the base of the dish, then layer the tomatoes, onions, meat mixture, potatoes and lastly put the remaining rice on top. Pour 1 cup of water over the mixture.
Cover with a well-fitting lid or with foil. Cook at 180° C for 1 – 1½ hours or until the meat is tender.