Instructions: Steep the saffron strands in the milk until required.

Whizz the onions garlic and ginger together to a fine pure in a food processor or blender.

Melt the ghee or butter in a heavy ovento hobcasserole on top of the aga then add the lamb and cook quickly on the boiling plateuntil browned all over. Stir in the onion puree garam masala and the saffron milk then cook covered on the floor of the roasting ovenfor 10 minutes.

Stir in the cream almonds poppy seeds and salt.

Bring slowly to the boil on the simmering plate then cover and cook on the floor of the simmering ovenfor at least 3 hours.

Start the rice soon after the curry has gone into the simmering oven.

Soak the grains in plenty of cold water for at least 30 minutes then rinse them thoroughly in a sieve under cold water until the water runs clear.

Heat the ghee in a heavy ovento hobcasserole that will fit into the simmering ovenwith the curry this is where agaluxe pans really come into their own.

Add the spices and cook on the simmering plate until fragrant and just starting to pop.

Stir in the rice making sure that the grains are swell coated in the fragrant ghec then add the water and milk.

Bring quickly to the boil then cover with a tight fitting lid and cook on the simmering plate without peeping in for 8 minutes.

Quickly check that the liquid is now just level with the top of the rice then snap the lid back on and transfer the rice to the floor of the simmering ovenwith the curry.

The rice will keep a perfect texture if cooked for between 1 to 1 1/2 hours without being disturbed.

Fluff up the rice with a fork and add seasonings as necessary to the rice and the lamb.

Serve the rice topped with the lamb.

A mild creamy curry that is ideal for informal entertaining. The rice is fragrant not hot.

Serves 6

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