Mix the mutton with yoghurt, dhania, curry powder, paprika and green chillies, and set aside to marinade. Season with salt to taste.
Fry the onion in a small amount of oil until soft, remove from the pan and then fry the potatoes until browned.
Pre-boil the rice and lentils.
In a large, ovenproof dish, place half of the cooked rice and lentils at the base of the dish, then layer the tomatoes, onions, meat mixture, potatoes and, lastly, put the remaining rice on top. Pour 1 cup of water over the dish.
Cover with a well-fitting lid or with foil. Cook at 180 degrees Celsius for 1 – 1½ hours or until the meat is tender.
Stir the pot to mix ingredients before serving.
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