750g |
lamb shoulder, cut into chunks |
200g |
greek-style yoghurt |
100g |
tikka masala curry paste |
75g |
ghee |
2 |
large onions, finely sliced |
50g |
ginger, peeled and grated |
50g |
garlic cloves, crushed |
6 |
cardamom pods, seeds crushed |
1 teaspoon |
ground cinnamon |
4 |
cloves |
3 |
bay leaves |
350g |
basmati rice |
1/2 teaspoon |
saffron, soaked in 100ml boiling water |
2 tablespoons |
chopped coriander, plus extra to serve |
2 tablespoons |
chopped mint, plus extra to serve |
|
salt |
|
freshly ground black pepper |
3 tablespoons |
flaked almonds, toasted (optional) |