Heat 2 tbs oil or ghee in a large pan or wok, add the garlic,ginger,cayenne and cumin, fry for 3-4 minutes, keep stirring. Add lamb stir to coat with spices and fry until Brown.

Add yoghurt and 1 tsp salt, add 1/4 pint water, bring to boil, give an occasional stir.

Reduce heat, put lid on pan, simmer until lamb is cooked and tender, approx 60 minutes.

Rinse and drain the rice, in a separate pan, boil 3 pts water with 1 tsp salt, add the rice and fast boil for about 1 1/2 minutes, drain the rice thoroughly, put to one side.

Preo heat oven to 180 c, 160 fan. In a large ovenproof pan put 1 Tbsp oil or ghee, place in 1/3 rd of the rice, sprinkle on 1/3 rd of saffron mix, add 1/3rd lamb.

Continue layers, finishing with a layer of rice sprinkled with saffron mix, pour over any liquid from lamb. Cover and place in oven.

Cook for 25 - 30 minutes until rice is cooked and liquid is absorbed. Lightly fluff up rice with a fork.

Serve with a vegetable curry.

You can top the rice with crispy fried onion, sultanas and or pistachio nuts.

You can substitute chicken or cooked prawns (add prawns just before serving)for the lamb, not sure if this is traditional though.