Start by mixing cashew nuts, chili, ginger, and peeled garlic. 

Blend them together with 0.25 liters of cold water.

Crush the cinnamon and add it to the blender along with the other spices, then puree everything into a thick paste.

Place the saffron threads in a small bowl and pour boiling water over them. Let it sit for a few minutes.

Heat the oil and sauté the chopped onion until golden.

Add the masala (spice mix) along with salt and yogurt.

Heat it thoroughly and add the lamb shoulder (cut into smaller pieces).

Then add the saffron (along with the water) and let it simmer for 20 minutes.

Finally, add lemon juice and chopped parsley, and serve the dish piping hot.  

Our rule for Basmati rice is as follows:

Cook 5 dl of rice in 10 dl of water with a pinch of salt for 12 minutes.  Turn off the heat and let it steam with a cloth over it for 12 minutes.

The rice is ready to serve.

 

Mix 2 dl yogurt with a pinch of salt and chopped parsley.

Let it sit for at least 20 minutes.

Shortly before serving, sprinkle "Love-in-a-mist" over it and pour on the olive oil.

 

Mix flour, salt, and baking powder.

Stir in the olive oil, then gradually add yogurt and water until you have a fine dough.

Let the dough rise covered for about 20 minutes. Divide the dough into 6 pieces and roll them flat on a floured surface. They should be about 1 cm thick.

Sprinkle "Love-in-a-mist" on one side and roll them a bit thinner (so it sticks).

Brush the other side with water and place that side down on a dry pan over medium-high heat.

Cook them for a couple of minutes on that side, then flip them and give them 1 minute on the other side.

They are now ready to serve.

 

Arrange everything together and dip the bread in the dressing as you go.