Fry your onions with seeds until bursting and translucent,thrown in your curry leave and thyme,add your meat to brown and then all your dried spices,mix until well coated and cook for atleast 30 mins
One curry starts to form add a cup of water and then your tomatoes, a gravy should form cook for another 30 mins

In a separate pot boil your rice with one cinnamon stick or bayleaf add some tumeric,rice must not be too soft,strain and leave aside,boil your lentils in another pot once soft and tender,strain and add to your rice

Once the curry has thickened add some potatoes and let it cook,when your curry is ready mix your rice and lentils into the same pot,add some butter on the top of your rice garnish and mix in dhania and mint,cook in the oven for 45 min,on 189 degrees,after 20 min check that it's moist and not dry,keep it in the oven until time is up,serve hot with sambles which consist of onions chillies and tomatoes in a balasamic of white vinegar vinegarette

Note !!! You can add in chillies to make it more spicy,you can also make RAITA which is a amasi and cucumber salad,or a simple cucumber and carrot salad,keep on tasting for salt