In a bowl mix the lamb with the tomato pulp, vinegar, saffron, cumin and chilli. Leave to marinate for 2 hours in the fridge (or overnight).
In a pan, place the chopped onion with the olive oil. Add curry powder and mix well.
Then add the lamb with the spices and let it sauté for a few minutes.
Cover with the broth and coconut milk. Let it cook on low heat for about 50 minutes.
Meanwhile, in a small pan, add a drizzle of olive oil and the Basmati rice. Let the rice fry for 1-2 minutes and then add the hot water and salt. Let it cook on low heat for about 15 minutes.
Serve Basmati rice with lamb curry.Finish with chopped fresh parsley.