Soak the Rice and Lentils in Turmeric cold water after you washed it. Set asside while boiling the Lamb in water with the BBQ Cumin Spice for 20mins on high heat with a lid.

Cut up the Vegetables (carrots, sweetcorn, brinjal) for the Mediterranean pot roast side dish. And add 2 caps Canola Oil, 3 Chillies, BBQ, Cinnamon, half of the chopped Coriander. Let it roast for a bit, 15mins, add a dash of the boiling water and steam for 10mins, set aside once the brinjal is mushy. Keep covered with the lid.

To make the Tzatziki Raaita fusion, mix Maas Milk, squeeze lemon juice, 1 cap Canola Oil, rest of Coriander, 1chopped Chilli, Cucumber Skin finely chopped. Set aside. Add some water if you want it a little runny like a dressing. Or lighter in fat content.

To make the Tomato Salsa / Sambals, chop the peeled the cucumber and 1 tomato in cubes. Add Chopped Coriander and 1 Chilli. Mix with 1 Cap Canola Oil. Chill until serving time.

To finnish off the Lamb Biryani, by now the knuckles should be soft and all water absorbed. Grate the remaining tomatoes, grate onions and fry the onions in the Lamb, add the grated tomato, Wet Masala, Chilli Garlic paste, Cinnamon, boiling water, let it braise. Once almost all water is absored, pour in the rice lentils with the water, cover with foil and steam it on low heat for 20mins. Fry onion rings with turmeric on side and pour over cooked Biryani for extra flavour.

Serve the Cooked Dishes in individual Bowls on a magic Carpet as a family feast.