Method

1. Tip the cardamom pods, cloves and cinnamon into a small frying pan over a medium heat and toast for 1-2 mins until fragrant. Crush to a coarse powder using a pestle and mortar, discarding the cardamom husks. Put the lamb in a large bowl with the tomatoes, yogurt and 1/2 tsp fine sea salt. Add the crushed spices and mix well. Leave to marinate for at least 2 hrs, or overnight.

2. For the biryani, blitz half the onion with the garlic, ginger, chilli and coriander in a small food processor until finely chopped. Set aside. Melt 11/2 tsp ghee in a deep-sided, lidded saucepan over a medium heat and cook the remaining onions for 7-9 mins until soft and the edges are golden. Add the chilli powder, turmeric, blitzed onion mixture and a pinch of salt. Stir well, then add the lamb and any leftover marinade. Stir well, cover with the lid, reduce the heat and simmer for 20 mins.

3. Meanwhile, bring a pan of 300ml water to the boil. Tip in the rice, cardamom pods and pandan leaf, if using, and boil for 4-5 mins. Drain and remove the cardamom pods and pandan leaf. Set aside.

4. Melt the remaining ghee in a small frying pan over a medium-high heat and fry the cashews for 3-4 mins until golden. Tip into a small bowl and set aside. Add the curry leaves to the pan and cook for a minute, then set aside with the cashew nuts.

5. Uncover the lamb. Scatter over the rice, cashew nuts and curry leaves. Cover again and cook over a low heat for 20 mins, or until the rice is soft and fluffy.

6. Meanwhile, bring a small pan of water to the boil, carefully drop in the eggs and cook for 6-7 mins. Drain well, peel, then cut in half. Stir the rice, cashews and curry leaves into the meat, then spoon onto a serving platter and serve with the boiled eggs on top.