- Heat the oil in a large pan, add the onion and fry for 3-4 minutes until lightly golden. Remove ¼ of the onion and set aside.
- Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 minutes until the lamb is lightly browned all over.
- Stir the chilli powder and ground coriander into 2 bsps boiling water, then pour into the pan. Cover the pan and cook the meat over a low heat. Cook for 40-45 minutes until the meat is tender.
- Preheat the oven to 150ºC/gas 2. Add the yogurt to the pan and stir. Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 minutes until dark brown.
- Place ⅓ of the rice into the base of a heavy casserole dish, drizzle over a little of the saffron mixture. Layer over half of the meat mixture and cover with another ⅓ of the rice and sprinkle with a little saffron mixture. Repeat, finishing with a layer of rice and drizzling with saffron. Press down lightly. Place the onion on top.
- Cover the pan with a tight fitting lid and cook for 10 minutes. Remove from the oven, sprinkle with fresh coriander and serve.
- You could use chicken or pork for this dish.
- For a vegetarian version, add a selection of chopped vegetables such as peppers, aubergines and mushrooms in place of lamb. They will only need 5 minutes to cook before adding to the rice.
- Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping hot throughout. Eat immediately and discard any leftovers.