* 1 tablespoon Ghee
* 1 tablespoon Olive oil
* 3 Dried Bay leaves
* 2 Black cardamom pods
* 8 whole Black peppercorns
* 1 teaspoon Cumin seeds (whole)
* 1 inch rolled Cinnamon stick
* 5 large Cloves of garlic, peeled and sliced
* 1 large Onion, peeled and sliced
* 2 inches of Ginger root, unpeeled, chopped or Grated
* '''Only''' 2 large Green indian chillies, chopped
* 1 can of chopped Tomatoes, drained of most of the Juice - reserve the juice for later adjustments
* 1 teaspoon Sea salt
* 2 teaspoons Ground turmeric
* 2 teaspoons Garam masala
* 2 teaspoons Ground coriander Seeds
* 1 '''level''' teaspoon Ground black pepper
* 1 teaspoon Cayenne pepper
* 1 tablespoon Pomegranate molasses
* 1 heaped teaspoon demerara sugar
* 1 tablespoon kasoori Methi (chopped Fenugreek leaves)
* 580g Minced Lamb
====rice====

* 1 mug Basmati rice
* 1 teaspoon Sea salt
* Boiling water
* Flaked Almonds
* Sultanas
* Chopped Dried apricots
* 3 teaspoon Ghee or Butter

===Method===
* Heat the Oil and Ghee in a large pan
* Add the Bay leaves, Cardamom pods, whole Peppercorns, whole Cumin seeds, and Cinnamon - Stir fry for a minute or two
* Add in the Onions and Garlic and gently Fry for 10 minutes, being careful not to colour them
* Stir in the Ginger and chopped Chillies and gently Fry for 5 minutes
* Mix in the chopped Tomatoes, 1 teaspoon of Sea salt, the remaining Spices and Pomegranate molasses and Methi leaves
* Cook for 5 minutes, mix well then add the Mince
* Cover and cook for 10 minutes
====rice====
* Drain the Rice and add to Boiling Salted water
* Boil for 3 minutes, then drain well
====biriani====
* Add the cooked Meat to a Casserole dish and cover with the cooked Rice
* Dress with Almonds and the Dried fruit and dot with Butter or Ghee
* Cover and cook in the Oven for 35 minutes

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