In the remaining ghee add almonds, lamb, garlic-ginger extract, chilli powder, salt, ground masala, yoghurt and saute till the lamb turns golden brown. Add lamb stock and cook on a slow flame till tender.
Remove from fire, strain the lamb stock through a sieve. Add cream to stock and strain again through a muslin cloth.
Heat the remaining ghee; add drained rice and saute on a medium flame for 7-8 minutes till the rice grains are separate.
Now, line a degchi or a heavy-bottomed saucepan with half the rice and then place a layer of lamb on it and top with the remaining rice.
Dissolve saffron in vetiver water and sprinkle on the rice, adding sweet essence.
Pour the lamb stock on it, seal the lid with dough and cook on 'dum' for 30 minutes. Open and garnish with fried onions.
Serve with garlic raita or korma gravy.