1kg diced lamb
180g (2/³cup) natural yoghurt
3 garlic cloves, crushed
2 tbsp finely grated fresh ginger
2 long fresh green chillies, halved, deseeded, thinly sliced
1 tsp garam masala
½ tsp ground turmeric
½ tsp chilli powder
½ tsp ground cardamom
1 tsp salt
400g (2 cups) basmati rice, rinsed, drained
2 large brown onions, halved, thinly sliced
1 cinnamon stick, 7cm
2 tbsp fresh lemon juice
500ml (2 cups) milk
¼ tsp saffron threads
¹/³cup firmly packed coarsely chopped fresh coriander
130g (½ cup) natural yoghurt, plus extra to serve
1. Combine the lamb, yoghurt, garlic, ginger, chilli, garam masala, turmeric, chilli powder, cardamom and salt in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
2. Bring a saucepan of salted water to the boil. Add the rice and bring to the boil. Remove from the heat. Drain, then rinse under cold water. Drain well and set aside.
3. Melt the ghee in a large non-stick saucepan over a medium heat. Add the onion and cook, stirring, for 5 minutes or until golden brown.
4. Add the lamb mixture and cinnamon stick. Spread the rice over the lamb mixture. Add the lemon juice. Combine the milk and saffron in a jug and pour over the rice. Increase the heat to high. Cook, covered, for 10 minutes. Reduce the heat to low and cook, covered, stirring occasionally, for 1 hour. Remove from the heat and gently stir to separate the grains. Sprinkle with coriander.