Pic 1 frying up some onions in ghee
Pic 2 The marinade - yogurt, mint, onions, cilantro, thai chillies, pepper, mace, coriander, cumin, cloves, salt, turmeric, and green cardamom
Pic 3 All blended up
Pic 4 Lamb in the marinade
Pic 5 Cooking up the lamb and marinade mixture
Pic 6 Assembling the rice, meat mix, saffron, black cardamom, and fried onions
Pic 7 Sealing up the pot with dough (dum pukht method)
Pic 8 The pot after cooking in the oven
for 1 hr @ 350°F