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Fry thinly sliced onions in oil until deep golden-brown and crisp. Remove and set aside, keeping the oil.
Mix lamb with ⅓ of the fried onions, yoghurt, lime juice, garlic, ginger, tomatoes, tomato paste and all dry spices except garam masala. Rest for 1 hour.
Use the onion oil and ghee. Add marinated lamb and cook 10–15 mins until oil separates. Add ½ cup water and the rest of the fried onions, cover and simmer 25 mins until tender. Stir in garam masala and set aside.
Boil water with whole spices, salt, and lime. Add rice and cook until 70% done with grain still firm.
Layer in order: lamb masala, rice, fried onions. Top with saffron, rose water and fried onions.
Seal tightly with foil or dough. Cook in the oven at 180°C fan oven for 35 minutes. Let rest for 10 minutes before opening.
Gently mix from the sides to lift lamb and rice together. Serve with kachumbari or raita.