|Uncooked rice||2 Cup (32 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Boneless lamb||1 Pound, sliced|
|Cardamom pods||2 (Use The Seeds)|
|Ground cinnamon||1⁄4 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Hard cooked eggs||2|
|Rose water||1 Tablespoon|
Cook rice in boiling salted water.
Slice 2 onions and cook until golden-brown in 2 tablespoons butter.
Mix onion with coriander, turmeric, 1 teaspoon salt, and the yogurt.
Rub mixture into lamb and let stand for 30 minutes.
Pound remaining onions in a mortar with a pestle, or grind fine.
Add lamb mixture and cook, uncovered, in skillet until some of the liquid has evaporated.
Alternate layers of meat mixture and rice in a 3-quart casserole.
Sprinkle top layer with cardamom seed, cinnamon, cloves, and chili powder.
Pour 3 tablespoons butter, melted, over top.
Add 2 or 3 tablespoons of water.
Cover tightly and bake in preheated moderate oven (350°F.) for about 45 minutes.
Garnish with eggs, cut into wedges.
Sprinkle with a few drops of rosewater.
Makes 6 to 8 servings.