Prepare the lamb marinade

• Mix the ghee, olive oil, crushed saffron, salt and black pepper.
• Rub the mixture all over the lamb, getting into every nook and cranny.

Set up the baking tray

• Place the bay leaves, cinnamon sticks, cardamom pods, cloves and dried limes in a baking tray.
• Pour in the boiling water.
• Set a wire rack with the lamb on top, cover with a baking sheet and seal tightly with tin foil.

Roast the lamb

• Bake on the highest heat, then lower to medium heat.
• Keep covered the whole time.

Make the sahawuq sauce

• Roughly blend the tomatoes, chilies, garlic, coriander, cumin, salt and a touch of water.
• Keep the sauce chunky, not too smooth.

Wash and soak the rice

• Rinse the basmati rice until the water runs clear.
• Soak it in hot water.

Cook the rice in the lamb juices

• Remove the wire rack and the lamb, leaving the perfumed liquid in the tray.
• Add the drained rice and check the water sits a centimeter above the rice.
• Return the wire rack with the lamb on top, cover tightly and bake.

Smoke the rice

• Place a lit charcoal in the tray with a drizzle of ghee or oil.
• Cover and smoke.

Serve

• Spread the rice on a serving plate and top with the tender lamb.
• Serve with the sahawuq sauce.