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METHOD

Soak  tamarind in 2  cups hot water, strain and sieve into a clean bowl.
Marinate meat with - ginger & garlic, milk/yogurt, tomato paste, Masala, mint, coriander and tamarind (min 1 hour)
Fry onion in oil/butter, add cinnamon sticks & cardamom seeds - cook for 10 min.
Parboil rice with turmeric for 5 min and drain
Parboil lentils for 15 min and drain

Build dish in deep oven proof pot
Meat & potatoes, pour over marinade.
Add a layer of Rice
Add a layer of Onions
Add a layer of Lentils
Cover with remaining Rice

Cook 1 hour in oven @ 150C

With pickled chilies, pickled grated carrot.

1kg  Chicken pieces
3 Tb/sp. Tamarind
1tsp.  Ground ginger & garlic
50ml.  Sour milk/yogurt
1Tsp.  Tomato paste
2tsp.   Masala
2sprigs Mint & coriander leaves chopped fine
1  Onion (chopped)
1Tbs  oil/butter
2sticks Cinnamon
4  cardamom seeds
2  potatoes - diced
1tsp.  Salt
1cup  rice
1/4tsp. Turmeric
125g  lentils (masoor)