1⁄3 g saffron
500g (18oz) basmati rice
2 tbsp vegetable oil
2 medium onions, finely chopped
750g (11⁄2–13⁄4lb) lean lamb, cut in bite-size pieces
salt and pepper
150g (5oz) sultanas or raisins
3 tbsp vegetable oil
3 carrots, peeled and cut into 2-inch matchsticks
60g (2oz) butter
2 tbsp sugar
1 tsp garam masala
1⁄4  tsp powdered cardamom
1⁄4  tsp powdered cumin
4–5 bay leaves
75g (2–3oz) whole blanched almonds
125g (4oz) sultanas
2 tbsp sugar

Crumble the saffron in a cup and add 100ml of warm water. Set aside to soak. Rinse the rice several times in a sieve, then cover with cold water and set aside for at least half an hour.

Heat 2 tbsp of oil in a pan over medium heat, and gently cook the onions and lamb in it, turning to brown the lamb on all sides. Add 350ml water, season with salt and pepper, cover the pan and simmer gently until the lamb is tender – about 35–45 minutes. Meanwhile in a small pan, melt half the butter and toss the matchstick carrots in it. Add a tablespoon or so of water, a light seasoning of salt, cover the pan and cook gently until the carrots are tender – about 5 minutes.

Now, turn the oven to 160°C. Bring a litre f water to the boil, add a teaspoon of salt, and then the drained rice. Cook for 3 minutes, then drain again. Grease a large casserole with butter. Add the rice, sprinkle t with the garam masala, cardamom and cumin, then stir in the saffron liquid. Measure about 250ml of the liquid from the meat, and stir this into the rice too.

Bury the bay leaves here and there in the rice. Put the meat on top, keeping it to one side. Put the carrot matchsticks and any remaining butter on the other side. Cover the casserole and cook in the oven for 30 minutes. If necessary, you can keep it in the turned-off oven for at least half an hour longer.

Just before serving, simmer the sultanas with enough water to cover until they are plump – about 5 minutes. Melt the rest of the butterin a small frying pan and fry the almonds or 4–5 minutes or until golden. Drain the sultanas and toss with the almonds and butter. Stir in the sugar, adding just enough water from the raisins to dissolve it.

To serve, remove the meat and carrots from the rice, keeping them separate. Take a large, warmed, shallow plate and spread about half the rice on it, extracting any bay leaves as you go. Spread the meat on the rice. Gently stir the carrots in the remaining rice, and pile it over the meat. Scatter the sweet raisin and almond mixture on top and tuck the retrieved bay leaves at the side.

Serves 6–8