Bring the milk to the boil with the saffron. Set aside. Fry the onions in the heated ghee, remove half and set aside.
2. mix the ginger, meat, yogurt, garlic, garam masala, 1 tsp salt and turmeric.
Add the meat mixture to the onions in the saucepan. Sauté briefly.
Add the water. Cook on low heat for 45 minutes.
Stir occasionally. If the meat is not yet tender, add 150 ml of water and cook for another 15 minutes. When the water has boiled away, brown the meat again for 2 minutes. 4.
4. make the long grain rice with cumin, cardamom and remaining salt in water until the long grain rice is half cooked. Drain the water. Set aside half of the long grain rice.
Layer the meat on top of the long grain rice in the saucepan. Add half of the saffron milk and half of the chilies, coriander and lemon juice. Layer the onions set aside, the remaining long grain rice and all the other ingredients on top. Cover and simmer on low heat for 15-20 min. Serve hot.
Variation Instead of lamb you can also use chicken.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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