First off you need to marinate the meat: In a large ceramic bowl, mix the yogurt, salt, ginger, tomato paste and spices. Add the lamb chunks and stir well. Marinate overnight or for a minimum of 5 hours.

Soak the rice in cold water for 30 minutes and drain.

Heat the ghee or oil in a large pot and fry the onions to a brown color. Remove with a slotted spoon and set aside.

To same pot add the chopped tomatoes and stir for a few minutes until the tomatoes are wilted. Add the marinated meat and sauté the meat for about 4-5 minutes over medium heat. Add the 1 cup of hot water and bring to a boil. Reduce heat to very low, cover the pot and let the meat cook for about 11/4 hours.

Put the saffron strands in a small bowl and cover with the rose water.

In the meantime prepare the rice: In a pan bring the 8 cups of water to a boil and add the rice and salt. Cook the rice (uncovered) for 12 minutes (al dente). Drain any excess water.

Heat the 2 cups of canola oil in saucepan and fry the potato cubes to a golden color. Drain on paper towels.

Prepare a large pot, spoon half of the cooked meat and gravy and half of the fried potatoes in the bottom of the pot and sprinkle half of the sultanas evenly on top. Layer half of the rice evenly over the meat and potatoes. Dribble half of the saffron-rose water randomly on top of the rice. Repeat until the lamb, potatoes, and raisins are used up and make sure the top layer is rice. Drizzle the remaining saffron-rose water.

Cover the pot and simmer over low heat for 20 minutes, allowing the flavors to infuse together. Garnish with the browned onions. Serve warm! Can be topped with roasted cashews! How delicious!!