Lamb curry and dumplings

Place the ghee in a saucepan over a medium-high heat. Add the onion and sauté until tender and lightly browned.
Meanwhile, place the spices in a coffee grinder or blender and blend at high speed until fine. Add the spices to the onion and cook for 3–5 minutes, or until a deep brown colour but not burnt. Stir in the tomatoes and cook for 15–20 minutes.
Add the garlic, brown sugar, lemon juice and salt and cook for a further 5 minutes.
Remove from the heat and stir in the chicken stock.
To make the biryani, preheat the oven to 170°C. Place all the ingredients except the coriander into a casserole and pour in the sauce. Stir to combine. Bake for 1 hour, stirring halfway. Garnish with coriander and serve.
Cook's note: If you’re craving biryani, but don’t have the time to make it the traditional way, this dish is a great compromise. The hardest work is cooking the sauce, which only takes half an hour. The oven does the rest!