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1
Heat the oil in a large pan, add the onion and fry for 3-4 mins until lightly golden.
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2
Remove 1/4 of the onion and set aside.
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3
Add the lamb, garlic, ginger, cinnamon stick, cardamom, cloves and peppercorns to the pan and fry for 8-10 mins until the lamb is lightly browned all over.
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4
Stir the chili powder, ground coriander and salt into 2tbsp of boiling water, then pour into the pan.
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5
Cover the pan and cook the meat over a low heat for 40-45 mins until the meat is tender.
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6
Add the yogurt to the pan and stir.
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7
Meanwhile, place the reserved onion in a pan and continue to fry for 5-6 mins until dark brown.
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8
Place a third of the rice into the base of a heavy casserole and drizzle over a little of the saffron mixture.
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9
Layer over half of the meat mixture and cover with another third of the rice and sprinkle with a little more saffron mixture.
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10
Repeat this, finishing with a layer of rice and drizzling with saffron.
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11
Press down lightly and place the onion on top.
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12
Cover the pan with a tight-fitting lid and cook in the oven for 10 mins at 300 degrees F.
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13
Remove from the oven, sprinkle with fresh cilantro and serve.
