Heat 1 tbsp of the oil in a large casserole pot over a medium heat. Add one chopped onion and fry gently for 8-10 minutes until softened but not coloured. Add the ginger and garlic and stir for a couple of mins before adding the curry paste and other spices.

Once the curry paste smells fragrant, add the leftover lamb chunks, making sure they are well-coated in the paste. Add the chickpeas and chicken stock, bring to the boil, then turn the heat down to a gentle simmer for 45 minutes to 1 hour keeping the lid off until the sauce has reduced and thickened slightly and the lamb is tender. Put a lid on if the liquid reduces too quickly.

Meanwhile, cook the rice and heat the oven to 180°C fan/200°C. Fill a large saucepan three-quarters full with water, add 1 tsp salt and bring to the boil. Once boiling, add the rinsed and drained rice with the tsp of turmeric. Continue to boil the rice for 4 minutes, then drain well, return the rice to the pan, put a lid on and set aside off the heat until needed.

For the crispy onions, heat the remaining 3 tbsps sunflower oil in a small frying pan over a high heat. Add the sliced onion and fry until golden brown and crispy, stirring occasionally. Use a slotted spoon to scoop out the crispy onions and leave to drain on kitchen paper, leaving the excess oil behind.

Once the lamb is tender, taste, add any extra seasoning, then fluff up the rice grains with a fork so they are well separated and pile the rice on top of the lamb in one even layer. Put the lid on the pot and bake in the oven for 20 minutes.