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1. Cut as much as is wanted of a leg or any other part of lamb in pieces the size of kidneys, then dip each piece in curd and fry them a nice brown in fresh butter.
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2. Place them in a stew pan with 2 or 3 sliced onions fried in butter, sufficient salt and pepper, and cover them with hot or cold water.
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3. Set it on a charcoal fire and let it simmer gently until it forms good thick gravy at the bottom of the stew pan.
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4. While the meat is cooking, chop up the liver and the heart of a lamb together, then fry in fresh butter with a little salt.
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5. When they are cooked, add a handful of pistachios, skinned, 1 tablespoon of currants and a little mixed spice.
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6. Stir it with a wooden spoon for 5 minutes or so, and then place it in a saucepan with some of the gravy of the lamb and 2 pints of stock.
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7. Set it on a charcoal fire with the cover over. When boiling, add 1 pound of rice, well washed, stir it, put the cover over and let it boil until each grain is rather soft, but separate.
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8. Then take it off, wrap round the lid a wet cloth to prevent the steam from escaping, and put it by the side of the fire for 20 minutes or so.
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9. Each grain will then swell up and be well separated, and no moisture be left. Dish it up in the form of a dome, arrange the pieces of lamb over tastefully, and serve hot.
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