Lamb biryani

Set the oven to Gas Mark 5 or 190°C. Heat 1 tbs oil in a flameproof casserole and fry the onion until golden. Add the sultanas and cook for a few mins. Take out half the mixture and set aside.

Add the lamb and cook for 10 mins, stirring occasionally until browned all over. Meanwhile, put the garlic, ginger, almonds and 2 tbs water into a small blender and whizz until smooth.

Add the tikka curry paste to the lamb, cook for 1 min, then add the garlic mixture, along with 200ml (7fl oz) water and the yogurt. Stir well, cover and cook in the oven for 1 hour until the meat is tender.

Put the saffron into a cup, add the warm milk and leave to infuse.

After 40 mins, put the rice into a pan with the salt and 400ml (14fl oz) water. Cover and cook for 15 mins, until the liquid is absorbed and the rice is tender.

To serve, pile the rice on top of the lamb tikka, push a wooden spoon handle into the centre of the rice to make a hole. Pour in saffron milk, then stir the rice and lamb tikka together. Spoon the reserved onions and sultanas on top.