| 400 | g | Long grain rice |
| 3 | tb | Salt |
| 1 | ts | Saffron threads |
| 30 | ml | Warm milk |
| 3 | | Medium onions (peeled) |
| 4 | | Cloves garlic (peeled) |
| 3/4 | | Cube of fresh ginger peeled and coarsely c |
| 4 | tb | Blanched, slivered almonds |
| 150 | ml | Water |
| 50 | ml | Water |
| 200 | ml | Vegetable oil |
| 3 | tb | Golden raisins |
| 1 1/2 | lb | Boned lamb meat (from the shoulder) cut in |
| 225 | ml | Plain yoghurt |
| 6 | | Whole cloves |
| 1/2 | ts | Whole black peppercorns |
| 1/2 | ts | Whole cardamom seeds |
| 1 | ts | Whole cumin seeds |
| 2 1/2 | | Stick of cinnamon |
| 1/8 | | Of a nutmeg |
| 1/4 | ts | Cayenne pepper |
| 2 | tb | Unsalted butter cut into 8 pieces |
| 3 | | Hard boiled eggs peeled and at room temper |
