Method

Ahead of time: Stir all marinade ingredients together. Place meat in a bowl with half the onions. Add marinade mixture, cover and leave for at least an hour.

Heat oven to 200°C.

Cook rice according to packet instructions with cassis and cardamom. Drain and set aside. Heat oil in a saucepan and deep-fry the other half of the onions until golden. Remove with a slotted spoon and drain on a paper towel. Fry potatoes in remaining oil until cooked through and crisp.

Pour remaining oil from onions and potatoes into a casserole dish. Cover base with 2 cups (500ml) cooked rice. Top with lamb, then lentils, fried potatoes and remaining rice. Top with the fried onions. Sprinkle over saffron. Dot with butter and pour water over the top. Cover and cook in the preheated oven for 30–40 minutes.

Serve with a chilled bottle of Grolsch.