Season lamb with salt and pepper. Sear in a hot pan with olive oil. Turn meat after 1 – 2 min of sizzle. Remove from pan and place in ovenproof dish. Dice onion and crush garlic and cook in pan. Add allspice, cumin, ginger, cloves, cinnamon, fenugreek and tumeric and toss. Add stock and bring to the boil with yoghurt. Mix and simmer over heat.
Cover meat with sauce and put in oven for 1½ - 2 hours until the beef falls off the bone.
In a hot large pot, add sugar and stir. Pour ghee over the top with saffron, all spice, garam masala, cinnamon, cardamom pods, currents, pistachio nuts and rice. Cover with boiling water and simmer on a low heat for 15 min. Allow to stand for 10 min.