Ingredients:
Lamb - 1 kg, cut into 1 inch cubes
Basmati Rice - 2 cups
Oil - 1/2 cup
Onions - 1/2 cup, chopped
Green Cardamoms - 5
Cloves - 2
Cinnamon - 1 one inch stick
Yoghurt - 1/2 cup, whisked
Yellow Chilli Powder - 1 tsp
Salt to taste
Lamb Stock - 2 cups
Mace Powder - a pinch
Mint Leaves - 1 tsp, chopped
Ginger - 2 tbsp, chopped
Vetiver - a few drops
Cream - 1/2 cup
Butter - 3 tbsp, melted
Saffron - a pinch
Dough to seal dish
Ginger - 1 tsp, julienned, long, thin strips

Method:
1. Heat oil in a pan and saute chopped onions.
2. Add cardamoms, cloves and cinnamon in the oil till they crackle.
3. Then add lamb pieces and saute.
4. Add yoghurt, yellow chilli powder and salt.
5. Stir till dry.
6. Add stock and cook till the meat is almost done.
7. In a separate pan, boil rice in plenty of water till the grains lengthen but are not fully cooked.
8. Drain the water.
9. Remove the meat pieces from the curry and spread in a heat proof casserole.
10. Strain the curry.
11. Reserve half the curry and pour the remaining over the meat.
12. Sprinkle mace, mint, chopped ginger, vetiver and half the cream over the meat.
13. Place half the rice on the meat pieces.
14. Sprinkle the reserved cream, the reserved curry, the melted butter and saffron crushed in a spoonful of water, over it.
15. Place the rest of the rice on top.
16. Cover and seal lid with dough.
17. Cook over very gentle from heat, garnish with julienned ginger.
18. Serve hot.