2½ cups basmati rice
¼ cup milk
2g (just under 0.1 oz) saffron threads
4 dried bay leaves
8 cardamom pods
1 cinnamon stick
1 cup crispy fried shallots
2¼ cups (about 19 fl oz) chicken stock
¼ cup roughly chopped coriander (cilantro) leaves, to serve
natural yoghurt, to serve
sliced red onion, to serve
sliced green chilli, to serve
lime wedges, to serve
Lamb curry:
4 cloves garlic
1 long green chilli, roughly chopped
2 tsp sea salt
1 tbsp finely grated ginger
1 tbsp ground coriander
2 tsp garam masala
1 tsp Kashmiri chilli powder*
½ tsp ground turmeric
1 cup natural yoghurt
1.2kg (2 lb 10 oz) lamb shoulder, boneless, cut into 4cm (1.5”) chunks
1 tbsp ghee
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