2pinchsaffron threadsone to sprinkle on rice and other to marinate the lamb
Salt to taste
Boil the rice with a teaspoon salt, lemon zest, 2 black peppers, a pinch cinnamon powder, a pinch saffron and a pinch of cumin in 5 cups of water over medium heat for about 8- 10 minutes until done.
After boiling, drain the extra water from rice and set them aside.Don't cover. Preheat the oven at 350F. Blend the yogurt for a minute until smooth.
Take a large bowl; add coriander, cumin, saffron, cinnamon, black pepper, green chili paste, lemon juice, olive oil, vinegar, salt, peppercorns and yogurt in it, mix them well.
Coat the onions with flour and deep fry them for a minute or
Add half of them into yogurt mixture along with meat. Cover the bowl tightly and place this marinated meat in the refrigerator for at least 3-4
After this, pour the meat marinade into a Pyrex or stoneware dish and add a cup of water. Cover it.
Place it in the oven for about 2 hours, until the meat becomes tender enough. When the lamb is ready, layer it with rice on top.
Sprinkle the rest of onions over it. Cover it and Place it in the oven for about 20-30 minutes.
Serve hot with pickled lemons and red chili sauce.