Lamb biryani

Ingredients

• 1kg (2 pounds) lamb shoulder, cut into 3cm (1¼-inch) pieces
• 3cm (1¼-inch) piece fresh ginger (15g), grated
• 2 cloves garlic, crushed
• 2 fresh small red thai (serrano) chillies, chopped finely
• 2 teaspoons garam masala
• 1 tablespoon finely chopped fresh coriander (cilantro)
• ¼ teaspoon ground turmeric
• ½ cup (140g) yogurt
• 2 tablespoons ghee
• ½ cup (40g) flaked almonds
• ¼ cup (40g) sultanas
• 2 medium brown onions (300g), sliced thickly
• ½ cup (125ml) water
• pinch saffron threads
• 1 tablespoon hot milk
• 1½ cups (300g) basmati rice
• ¼ cup firmly packed fresh coriander (cilantro) leaves

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