|Diced lean lamb||1 1⁄2 Pound (About 675 Gram)|
|Water||2 Pint (About 1.2 Liters Or 5 Cups)|
|Chilies||3 (Use Red And Green Variety)|
|Oil||2 Fluid Ounce (About 50 Milliliter Or 1 Cup)|
|Butter||2 Fluid Ounce (About 50 Gram Or 4 Tablespoon)|
|Patna rice||1 Pound (About 450 Gram)|
|Turmeric||1 Teaspoon (About 5 Milliliter)|
|Coriander seeds||1 Teaspoon (About 5 Milliliter)|
|Garlic||2 Clove (10 gm), crushed|
|Seedless raisins||1⁄2 Pound (About 100 Gram Or 2/3 Cup)|
1 Scald the lamb in boiling water for 5 minutes. Drain and place in a saucepan with the fresh water, the coriander or parsley, and the chillies.
Simmer for 1 1/2 hours. Remove the meat, keep the stock.
2 Heat half of the oil and butter and fry two chopped onions for 5 minutes. Add the rice and cook for 1 minute. Add half the turmeric, coriander, cumin, and garlic. Fry for 1 minute. Add the stock and season. Cover and simmer for 20 minutes.
3 Heat the remaining oil and butter and brown the meat. Sprinkle with the rest of the spices and raisins and brown for 3 minutes.
4 Preheat oven to 190Â°C, 375Â°F, gas 5.
5 Slice the remaining onions and fry separately until golden.
6 Mix the meat and rice in a dish and cover with the onions. Reheat in oven for 15 minutes.
7 Garnish with lychees and watercress.