Heat the ghee in a heavy saucepan. Add the onions and a good pinch of salt. Cook over medium-low heat for 15–20 minutes, stirring regularly, until deeply golden and soft.

Add the cumin seeds, cardamom, cinnamon, cloves and bay leaf. Fry for 30–45 seconds. Add the ginger and garlic and cook for another 1–2 minutes.

Add the tomato purée, cumin, coriander, Kashmiri chilli and turmeric. Cook for 2 minutes, stirring constantly. If it starts catching, add a splash of water.

Add the chopped tomatoes and sugar. Cook uncovered for 8–10 minutes, stirring occasionally, until thick and darker in colour.

Add the 400ml beef stock. Bring to a simmer and cook uncovered for 25–30 minutes.

Remove the cinnamon stick and bay leaf. Blend the sauce until completely smooth. If it's too thick, add a splash of water. If it's too thin, simmer it a little longer.

Add the garam masala and kasuri methi. Simmer for another 2 minutes. Take off the heat and whisk in the butter and lemon juice. Taste — you want rich, savoury, slightly sweet, spicy and with enough acidity to cut through the lamb.

Rinse the rice until the water runs mostly clear. Soak saffron in 2 tbsp hot water for 10 minutes.

Melt the ghee in a saucepan and briefly fry the cardamom, cinnamon and bay. Add rice and stir for 30 seconds.

Add 450ml water, salt and the saffron. Bring to a boil, cover and cook on very low for 10-12 minutes. Turn off the heat and leave covered for 10 minutes. Fluff with a fork.

Mix everything together and rub thoroughly into the lamb. Leave for at least 30 minutes in the fridge or longer the better. Take them out about 30 minutes before cooking.

Use a heavy frying pan or cast iron. You don't need much oil because there's already oil in the marinade.

Scrape off any big pieces of garlic or herb that might burn, then cook the lamb chops for roughly 2-3 minutes on the first side and 2 minutes on the second, depending on thickness. You want a deep brown crust and pink centre.

Rest for 5 minutes before serving.

To a bowl add thinly sliced onions, gram flour, coriander and spices. Mix together then add in the lager to form a sticky batter around the onions. Sit for 10 minutes to allow the onions to release water and turn into more of a batter. Get neutral oil ready in a pan to 160C and using a spoon make balls of onion mixture. Lower into the oil and cook for 7 minutes until golden. Drain on a wire rack and season with salt