This dish is rich with tastes, flavours and spices.
Pound marinade ingredients in a mortar and pestle.
Marinate lamb cutlets with the pounded spice for ½ hour.
Grill lamb cutlets on rack under hot grill for 6 minutes each side.
Rest grilled lamb cutlets for 5 minutes.
Serve grilled lamb cutlets on saffron rice with steamed green vegetables.
Combine milk and saffron and set it aside for ½ hour to soak.
Melt ghee in a saucepan over medium heat.
Add cardamom and cinnamon and cook, stirring occasionally for 2 minutes or until fragrant.
Add rice and stir to combine.
Add the water and saffron mixture.
Season with salt and mix welll.
Transfer rice mixture into a pot that can be used in microwave.
Cook rice in microwave on 8 minutes H and 20 minutes MLow.
Rest cooked rice for 5 minutes.
Stir rice with a fork to separate the grains.
For a healthy version of saffron rice - use olive oil instead of ghee. Basmatic rice is low in GI.