1. http://www.urbanrajah.com

2. In a saucepan, heat the apples, sugar, ginger, cloves, star
anise and water over a medium temperature for about
15 minutes or until the apples have softened and the
spices have yielded their aroma. Take off the heat and
stir in the plums.
Pop the flour, oats, baking powder and butter into a
mixing bowl and massage with your finger tips until the
mix takes on the appearance of fine breadcrumbs. Now
stir in the jaggery (sugar), elaichi powder and ground
cinnamon.
Using a shallow oven proof dish fill it with the fruit mix
and sprinkle the crumble topping evenly without
pressing down. Bake in a pre-heated oven at 180oC/Gas
4 for 30-40 minutes until golden and crispy.
Serve with single cream infused with a couple of
Madagascan vanilla pods.

3. Step 1
Using a large stock pot, pour in 1.5ltrs water and all the
yakhni ingredients and cook over a medium heat until
the broth starts to boil. Cover the pot, lower the heat
and simmer for an hour or until the mutton has lost its
springy toughness and become tender. Strain the yakhni
through a sieve into a bowl removing the whole spices
and separate the meat.
Step 2
Using the same large stock pot, heat the oil over a
medium high temperature and fry the onions until
crispy at the edges, pop in the rest of the whole spices
and cook for 5 minutes until the aroma dances around
your nostrils. Slip in the lamb and fry with the rest of the
ingredients for 5 minutes, covering the meat with the
onions and spices. Lower the heat, tip in the rice plus
1ltr of the yakhni stock, season with a little salt, cover
and cook until the rice has soaked up this yummy stock
adding water to prevent it from drying out if needs be.
Typically this will take around 30 minutes or so. Stir from
time to time making sure the rice isn’t sticking to the
pan.
Disgorge the contents of this Pakistani mutton pilaf into
a large serving bowl and jumble the meat and rice and
serve with mixed vegetable tangy pickle.

4. Heat the cream in a pan until it bubbles rather than boils. In a bowl, combine the egg yolks, sugar, cardamom and
beetroot powder plus the mango until the mix resembles a happy peach melba complexion. Now pour in the
double cream and whisk thoroughly ensuring the egg doesn’t cook.
Pour into 4 ramekins and pop into a baking tin, filling the tin with water until it reaches half way up the ramekins.
In a preheated oven, 160oC/Gas mark 3 cook for 25 minutes or until the contents feel a little firm to the touch.
Remove, sprinkle with sugar and using a blow torch or under a hot grill caramelise the surface until it bubbles and
crackles. Leave to cool and refrigerate for a couple of hours before serving this Indian mango crème brûlée to the
delight of your guests.

5. ADDRESS:
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Zip: E145DY
Phone: +44.2079871200
England, UK