* 1 kg Shoulder or leg of Mutton, cut into chunks
* 2 Bay leaves
* 2 teaspoons Salt
* 2 teaspoons Ground black pepper
* 1 teaspoon Ground allspice
* ¼ teaspoon Nutmeg
* ¼ teaspoon Ground Cardamom
* A pinch of Ground cinnamon
* 1 Onion, peeled and left whole
* 600 g round Rice - I used arborio as it soaks up juices well.
* Pinch of Saffron, pounded
* 4 bulbs Garlic, (or to taste), crushed
* 50 g samneh (Clarified butter) or Butter

===Method===
* Place the Mutton, Spices and the whole Onion in a pan and cover with water.
* Simmer gently for 1¼ hours or more until the Meat is tender.
* Lightly grease a large Casserole dish and add the Rice to it.
* Strain the Mutton into a Colander but keep the Stock.
* Measure the Stock and add enough hot water to bring it up to 1.1 Litres.
* Pour over the Rice and add the Saffron, Garlic and samneh or Butter.
* Place the cooked Meat on the top, cover and cook for 30 minutes at 200° C (400° F - gas 6), until the Rice is cooked and has absorbed the liquid.

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