1 1/2 lbs. lean boneless lamb or beef
1/4 c. ghee or butter
1 lg. onion, finely chopped
1/2 tsp. cinnamon
1 tsp. paprika
1 c. tomato puree
Salt
Black pepper

POTATO - CRUSTED RICE:

2 c. basmati or other long grain rice
Water
Salt
3 to 4 med.-sized potatoes
1/3 c. butter plus 2 tbsp. oil
1/2 tsp. turmeric

Brown meat in butter, add onions and fry until transparent. Add spices and tomato puree. Salt and pepper to taste. Cover and simmer gently for 1 hour or until meat is tender. Wash rice well. Boil 1/2 rice in salted water the other in salted water with turmeric, uncovered for 8 minutes, then drain in sieve. Peel potatoes and cut in 1/4 inch slices. Soak in cold salted water until meat is done. Drain potatoes and dry well. Coat in butter oil mixture and arrange on base and sides of a non-stick 5-quart Dutch oven. Mix white and yellow rice. Spread 1/2 over potatoes. Top with meat mixture. Spread remaining rice evenly over meat. Cover rim of pan with a towel, then put on lid. Cook on high for 3 minutes, then on medium- low for 30 to 45 minutes. Invert carefully onto serving platter.