8 lamb koftas

Shemin’s curry paste

1 can tinned tomatoes

2 onions 

750g cooked basmati rice

saffron (small pinch) steeped in some hot water.

10g coriander 

1 green chilli

vegetable oil to fry onions

Put a large pan on a medium high hob, add a good glug of vegetable oil and leave to heat.

Slice the onions and fry in the oil in batches until they start to caramelize, drain on some kitchen paper.

Get rid of the oil in the pan and, using the same pan, fry the lamb kofta to colour.

Place them in an oven proof dish and in the same pan add the curry paste and fry for 1 minute. Add the chopped tomatoes and cook for a further 2-3 mins, season to taste and pour on top of the kofta.

Layer the fried onions on top and then add the cooled cooked basmati rice, spread over evenly and then pour over the saffron water.

Cover with some foil and bake at 180 degrees C for 25-30 mins. Garnish with some chopped coriander and sliced green chilli.