1. Make 1 batch Cucumber Raita per this recipe  

MARINATE LAMB:

1. Pulse ginger and garlic in a food processor a couple of times. Scrape down the sides. Add 3-4 tablespoons water and pulse until you get a paste, scraping down sides as needed. (If you do this in your blender, add the water right away - expect lots of scraping down the sides).
2. Marinate lamb - toss lamb, garlic-ginger paste, salt and pepper in a bowl. Cover and refrigerate for a half hour or so (more is fine).

RINSE AND SOAK RICE:

1. Put rice in a fine mesh colander and put the colander into a large bowl. Cover rice with cold water. Swish rice around for a few seconds, lift the colander and pour off the cloudy water. Repeat 3 or 4 times, until the water is fairly clear.
2. Cover rice with cold water by 2 inches and leave for an hour, to soften, then drain.

MAKE THE LAMB CURRY:

1. While the lamb is marinating and the rice is soaking, combine tomato sauce, cayenne, paprika, salt, turmeric and garam masala in a small bowl and set aside.
2. Heat 3 tablespoons oil over medium heat in a large heavy Dutch oven or other oven-ready pot with a cover. Add onions and cook, stirring occasionally, until nicely browned and caramelized, about 15 minutes. Season with a pinch of salt and a few grinds of pepper, transfer to a large bowl and set aside.
3. Add 2 tablespoons oil to the pot and turn the heat to medium-high. Add half the lamb with its garlic-ginger coating and cook for 5 minutes or so, tossing occasionally, until the pieces are browned on all sides. Transfer browned lamb to the plate with the onions. Brown the rest of the lamb, adding more oil, if necessary. Return the reserved lamb and the onions to the pot. Pour in the sauce mixture and stir, scraping the bottom of the pot with a wooden spoon to release the stuck browned bits of lamb into the sauce. Bring to a simmer. Cover and cook for 25-30 minutes, until the lamb is tender. Remove from heat.

MAKE THE SAFFRON RICE:

1. Make the saffron rice while lamb curry is simmering - Heat 2 tablespoons ghee or butter in a medium sized saucepan. Add spices: cumin seeds, cardamom pods, bay leaves, and cinnamon sticks. Cook until they sizzle and you can smell the cumin toasting, about 30 seconds. Add onion and cook, stirring frequently, 3-4 minutes, until starting to brown. Add saffron by rubbing it between your fingers and letting the bits fall into the pot. Cook, stirring, for about 30 seconds, until the saffron releases its color and aroma.
2. Add drained rice and toss to coat. Pour in 2 cups cold water and 2 teaspoons salt. Stir to combine. Bring to a boil. Lower to a simmer and cook 5-6 minutes, uncovered, until all the water has evaporated. Remove from heat. Rice will be partially cooked.

ASSEMBLE BIRYANI AND BAKE:

1. Preheat the oven to 350ºF.
2. Spread half the lamb curry in the bottom of a medium-sized casserole dish. Cover with half the rice. Repeat the layers. Cover with the lid or with a double layer of foil. Bake for 35-40 minutes until heated through.
3. Serve Biryani with cucumber raita and note that the bay leaves, cinnamon sticks and cardamom pods are not meant to be eaten. Remove them or tell people to be on the lookout for them.