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1
Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven.
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2
Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods.
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3
Mix the spices into the meat with your hands.
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4
Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp.
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5
Remove from the oil and drain on paper towels.
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6
Reserve the oil.
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7
Crush the fried onions onto meat and mix with hands.
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8
Add yogurt and mix again.
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9
Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions.
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10
Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
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11
While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water.
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12
When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid.
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13
In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice.
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14
Add the saffron and milk mixture to the rice and pour over the meat mixture.
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15
Place a lid over the dish, but do not remove it until completely cooked.
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16
Cook in a preheated 350 degree F, oven for 40 minutes.
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17
Serve with Nan bread and salad.
