Step 1

Heat oil in a saucepan over medium heat. Stir in onion for 10-15 minutes or until golden. Transfer to a bowl. Spray pan with oil. Brown lamb, in 2 batches, turning, for 2-4 minutes. Transfer to a bowl. Stir ginger, garlic, chilli, cardamom, cinnamon, cumin, garam masala, cloves and two-thirds of onion in pan for 2-3 minutes. Season. Add lamb. Reduce heat to medium-lowStir. in yoghurt for 5-10 minutes.

Step 2

Add stock. Reduce heat to low. Cover. Cook for 45 minutes. Uncover. Increase heat to medium-low. Simmer for 1 hour, stirring often. Stir in half the mint and coriander. Cool.

Step 3

Meanwhile, spray a 5cm-deep, 3.5L (14-cup) baking dish with oil. Cook the rice following packet directions until almost tender. Combine the milk and saffron in a small bowl and infuse for 1-2 minutes.

Step 4

Preheat oven to 180°C. Combine half the rice and remaining mint and coriander in a bowl. Spread over base of dish. Top with lamb mixture. Combine milk mixture and remaining onion and rice in a bowl. Spread over lamb.

Step 5

Cover with 2 layers of foil. Bake for 45 minutes. Remove foil. Bake for 15 minutes. Sprinkle with tomato, almond and raisins.