For 2 servings:
150g lamb shoulder, cut into cubes of 2 inches
200g basmati rice
100g yoghurt
1 tsp ginger garlic paste
1/2 tsp black peppercorns
2 pcs bay leaves
1/2 tsp black cardamon
2 cinnamon sticks
1 tsp graham masala
1 tsp red chilli powder
1 onion, sliced
1g saffron
50ml milk
A handful of fresh mint leaves