Soak the rice in water for twenty minutes. 2. Heat desi ghee in a pan and add black cardamoms, bay leaves, cinnamon and fennel seeds. 3. Once the spices begin to splutter, add sliced onion and saute.

Remove the lamb with a slotted spoon and set aside. Preheat the oven to 150C ... check the seasoning and sprinkle with the coriander. Serve with rice. This curry can be made up to 2 days ahead.

Set aside the remaining coriander and mint for ... Repeat with the remaining lamb, rice, onions, herbs and saffron mixture. Cover with a tight fitting lid, turn down the oven to 200C/Fan 180C ...

The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making those, serve it with cumin-flecked rice ... or set it at the doneness you like. Place the lamb ...