Prep time overnight plus 30 mins Cooking time 3 hours Serves 8
1½kg boneless lamb shoulder, cut into 2cm cubes
5cm piece ginger, finely grated 3 clove garlic, crushed
2 fresh red bird’s-eye chillies, finely chopped
280g greek-style yogurt
2 tbsp coarsely chopped fresh coriander, plus ½ cup extra
3 tsp garam masala
¼ tsp ground turmeric
½ tsp ground chilli powder
1 tsp sea salt
80g ghee or butter
140g flaked almonds
3 large brown onions, sliced thickly 250ml water
500g basmati rice, half-cooked Large pinch saffron threads
2 tbsp hot milk
Combine lamb, ginger, garlic, chilli, yogurt, coriander, spices and salt in a bowl. Cover; refrigerate overnight. Heat half the ghee in a saucepan over medium heat; fry almonds and sultanas until browned lightly. Remove with a slotted spoon.
Heat remaining ghee in same pan over medium heat; cook onion, covered, 5 mins or until soft. Remove lid; cook another 5 mins or until onion is browned lightly. Remove half the onion from pan.
Add lamb mixture to pan; cook, stirring, until lamb is browned lightly. Add the water; bring to the boil. Reduce heat; simmer, covered, over low heat, stirring occasionally, 1 hour. Remove lid; simmer, uncovered, a further 30 mins or until lamb is tender. Season to taste.
Combine saffron and milk in a small bowl; stand 15 mins.
Preheat oven to 180°C.
Spread half the lamb mix in an oiled 3.5l ovenproof dish; top with half the rice, then remaining lamb and rice. Drizzle saffron milk mi over; cover tightly with oiled foil and lid. Bake 40 mins or until rice is tender.
Serve topped with reheated reserved onion, almond, coriander.