1. In a large bowl, combine the cubed lamb with ground coriander, cloves, cumin, black pepper, cayenne pepper, cinnamon, cardamom, and ginger.

2. Add yogurt, lemon juice, finely chopped garlic, and 1 teaspoon of salt.

3. Mix well to coat the lamb thoroughly. Let it marinate for at least 30 minutes, ideally 1 hour.

4. In a large skillet, heat the canola oil over medium heat to shimmering.

5. Add the sliced onions and fry until they are crisp and golden brown.

6. Remove the onions from the oil and set aside on a paper towel to drain. Reserve the oil.

7. Stir two-thirds of the fried onions into the marinated lamb mixture.

8. Soak the basmati rice in cold water for 1 hour, then drain.

9. Fill a large pot three-quarters full with water. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black peppercorns, and 3 teaspoons of salt.

10. Bring to a boil.

11. Add the drained rice and cook for 6 minutes.

12. Drain thoroughly and spread onto a flat dish to cool.

13. In a large oven proof dish, layer the marinated lamb and yogurt mixture at the bottom. Cover this with the par-cooked rice.

14. Drizzle the reserved onion oil and the saffron-infused milk over the rice.

15. Cover the pot tightly with a lid or aluminum foil. Place in the preheated 350°F oven and bake for 1 hour.

16. After 30 minutes, reduce the oven temperature to 300°F / 150°C, and continue cooking.

17. Remove the biryani from the oven. Gently stir to mix the layers slightly. Sprinkle with the remaining fried onions.

18. Serve the Lamb Biryani hot, garnished with fresh cilantro or mint if you like.