Preparation method

Lamb biryani:

1. Marinate lamb in yoghurt, chilli and spices for at least 2 hours, longer if you can.
2. Heat oil in a large, heavy-based saucepan and brown lamb.
3. Add remaining marinade and tomatoes. Cover and simmer over a low heat for 1 hour, or until the meat is tender.
4. Season well with salt and pepper.
5. In a separate pan, slowly caramelise the onion in the ghee, until a deep golden brown.
6. Cook rice and lentils according to the packet instructions. Mix together.
7. Steep saffron in milk.
8. Layer lamb, rice and onion in a large ovenproof dish.
9. Add the cinnamon sticks and extra curry leaves as you go.
10. Repeat until the final layer is the lentil and rice mix.
11. Pour the saffron milk over the biryani.
12. Dot with ghee, cover and bake at 160ºC for 45 minutes.

Dried apricot chutney:

1. Heat oil and fry onion, garlic and ginger for about 5 minutes.
2. Add chilli, fruit and spices and toss to coat.
3. Add sugar and vinegar, and season to taste.
4. Simmer until softened, adding water as necessary until fruit is soft.
5. Taste as you go, and add extra sugar and vinegar as needed.
6. Add a handful or two of raisins, if you like.
7. Spoon into sterilized jars and serve as needed.