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1
In a blender or mini food processor combine the coconut, poppy seeds, curry leaves, green chili, and 1/2 cup water (or more) to make a paste like thick pesto.
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2
Set aside.
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3
Heat 3 tablespoons oil and 3 tablespoons ghee in a wide frying pan over medium-high heat.
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4
Add 3 cups onions and saute until the edges are lightly browned.
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5
Put in the garlic and ginger and continue frying about 3 minutes, until you smell the aroma and the onions are brown.
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6
Stir in the ground masala, garam masala, salt, and coconut paste and fry for 2 to 3 minutes.
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7
Add the yogurt, lime juice, cilantro, and mint.
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8
Stir over medium-high heat for 2 to 3 minutes.
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9
Now put in the lamb pieces and stir.
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10
When the mixture comes to a boil, reduce the heat, cover, and simmer for 30 to 40 minutes, until the meat is tender.
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11
Stir occasionally.
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12
In a large bowl, wash the rice in many changes of water until the water no longer appears cloudy.
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13
Drain thoroughly.
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14
Prepare the garnish by heating 2 tablespoons oil and 2 tablespoons ghee in a frying pan.
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15
Add the 2 cups onions and fry over medium-high heat, stirring constantly, until they turn deep reddish brown and crisp (10 to 15 minutes).
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16
Remove the onions to a plate with a slotted spoon.
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17
Fry the cashews in the reamining oil until brown.
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18
Remove the nuts with a slotted spoon and repeat with the raisins.
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19
Set aside.
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20
Prepare the rice by combining the 2 teaspoons salt, the drained rice, and 5 cups water in a large heavy pan with a tight-fitting lid.
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21
Bring to a boil, cover, and simmer 20 minutes on low heat.
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22
Remove from the heat.
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23
Preheat the oven to 350 degrees F.
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24
Fluff the rice and spread one third of it in the bottom of a casserole or Dutch oven with a tight-fitting lid.
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25
Sprinkle one third of the fried onions, cashews, and raisins on top of rice, then add half the lamb mixture.
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26
Continue to layer with one third of the rice, one third of the garnish, all the remaining lamb, and finally the last third of rice.
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27
Reserve the last third of the garnish for later.
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28
Seal the top with foil, then place the lid over the foil.
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29
Bake for 30 minutes.
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30
Spoon onto a large platter and garnish with the remaining fried onions, cashews, and raisins.
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31
Place the halved boiled eggs, yolk up, around the edges of the platter.
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32
Serve immediately.
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33
In a heavy, preferably light-colored skillet melt the butter over medium-low heat.
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34
The melted butter will sputter gently as the moisture boils out of it, and the bubbles will change from large to fine and foamy.
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35
Once the foam appears, push it aside every few seconds to see if the milk solids have settled to the bottom of the pan.
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36
When this sediment appears golden brown, remove it from the heat.
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37
Do not let it turn dark brown.
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38
Cool the ghee for a minute or two, then pour the liquid into a container with a tight-fitting lid, leaving most of the solids behind.
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39
Cool it completely, cover, and store at room temperature for 1 month or in the refrigerator for 3 months.
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40
Ghee turns to a solid as it cools, so bring it to room temperature before using, or melt it by placing the jar in which it is stored in hot water.
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41
Place the star anise in a coffee grinder and grind to a fine powder.
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42
Measure out 2 teaspoonfuls, reserving the rest for another use.
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43
Grind the fennel seeds in the coffee grinder to form a fine powder.
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44
Combine all the ingredients and store in an airtight jar away from the light.
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45
It will keep for 6 months.
