800g cooked basmati rice (around 320g raw basmati rice)
Large pinch saffron strands infused in 3 tbs. hot milk
1 large onion, sliced
Vegetable oil to fry and cook
Deep fry the onions until brown and crisp, around 5-7 minutes, stirring every now and again. Drain on some kitchen roll and save.
Heat 1 tbs. oil in a large non-stick frying pan. Add half the lamb and brown all around. Remove and repeat with the second batch. Remove from the pan and dry off any water. Add a little oil in the pan and add the whole spices and chilli from the packet. Fry for 20 seconds and add the lamb and marinade sauce, stir well and add the main sauce. Bring to a boil, cover and cook for 3-4 minutes or 1-11/4 hours if using lamb from leg. Remove the lamb and add the yoghurt off the flame, stir vigorously so that the yoghurt does not curdle. Place back on a low flame and stir vigorously until the sauce has a nice thick consistency. Add the lamb back in and add the extra garam masala and salt to taste.
Take off the heat.
Butter an oven proof dish. Layer half the rice over the base. Spoon over half the saffron milk/cream. Half the browned onions and dot with half the butter. Add the lamb curry and all the sauce and repeat with rice, saffron and butter. Reserve the remaining onions. Cover well and when you are ready to eat place in a 180C oven to heat through, around 30 minutes. Serve garnished with the onions and some coriander or shredded mint.
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