Lamb biryani

Method

1. In a bowl, combine the lamb, yoghurt, curry paste and some seasoning, then cover. Chill for 2 hours.
2. Heat 50g of the ghee over a medium–high heat in a large casserole dish. Add the onions and a pinch of salt and fry for 10 minutes until crisp and brown. Remove using a slotted spoon and set aside.
3. Whiz the ginger, garlic and 2 tbsp cold water to a paste. Add the oil to the casserole dish and fry for 1 minute, then add the spices and bay leaves. Add the meat and marinade, reduce the heat to low and cook for 20 minutes. Pour over 250ml boiling water, cover and simmer for 30 minutes until the meat is tender. Remove the lid and cook for a further 15 minutes until the sauce has thickened.
4. Meanwhile, bring a large pan of salted water to the boil, add the rice and cook for 8 minutes, then drain.
5. Preheat the oven to 150°C. Heat the remaining ghee in a large lidded pan, sprinkle over some of the rice and spread out. Top with half the lamb, half the remaining rice, half the saffron, water, half the onions, all the chopped herbs and some salt. Top with the remaining lamb, rice, saffron and onions. Cover with parchment paper and the lid, and bake in the oven for 35–40 minutes until the rice is cooked. Scatter with the herbs and almonds.