By Keith Floyd
This is a dish for a special occasion. Succulent lamb is combined with fragrant rice and decorated with nuts, herbs, and ghee.
Roast the spices for the masala in a dry pan for a few seconds, then grind them and put to one side.
Purée the garlic and ginger together and mix in the chili powder.
Heat some ghee in a large pan and stir-fry the onions until they are soft and slightly browned, then stir in the masala powder and the garlic and ginger Purée and cook for about 5 minutes, stirring all the time.