3–4 green chillies, finely chopped
30g/1oz coriander leaves and stalks, finely chopped
3 tbsp finely grated garlic
4 tbsp finely grated ginger
1 lime, juice only
30g/1oz mint leaves, finely chopped
2 onions, finely sliced
2 tbsp pomegranate seeds, to garnish (optional)
400g/14oz basmati rice
1 tsp ground cardamom seeds
1–2 tsp Kashmiri red chilli powder
5 tsp ground cumin
1 tsp saffron strands (a large pinch)
4 tsp sea salt
5 tbsp vegetable oil
4 tbsp double cream
1Β½ tbsp full-fat milk
200g/7oz Greek or natural yoghurt
800g/1lb 12oz boneless lamb tenderloin or leg, cut into bite-sized pieces