1. Marinate the lamb with the Patak’s^® Madras Spice Paste and the yogurt.
2. Refrigerate for 2 hours.
3. Fry the onions in hot oil until golden brown (or use store-bought fried onions).
4. Save the frying oil for later.
5. Add the fried onions, ginger, garlic, cinnamon sticks, cardamom, cumin, half of the mint and 3 tbsp of the frying oil to the marinated lamb.
6. Heat a heavy-bottomed pan and sear the lamb. Lower the heat and cook for about 45 min or until the meat is almost done.
7. Season to taste.

Rice

1. Soak the rice in water for at least 30 min.
2. Drain, add fresh water and season with salt.
3. Cook the rice until it is almost done. Drain the rice.
4. Add the drained rice to the lamb and cover with a lid.
5. Cook on low heat for another 7 to 10 min.
6. Remove from heat and let sit for 10 min.

Dough lid

1. Knead 1 cup of flour in the dough adding small amounts of water until you reach a bread dough consistency.
2. Roll the dough on the lid of the lamb. Once you add rice place the lid firmly on the pan.

Saffron milk

1. Gently warm the milk.
2. Add sugar, saffron strands and mix well. Gently simmer for 3 to 4 min.

Assembly

1. Garnish with coriander and some saffron milk.
2. Enjoy with pappadums or naan bread.