Ingredients
½ cup yoghurt
2tbsp freshly ground ginger garlic paste
1/2 kg lamb, cut in cubes
8 cashews
vegetable oil
3 cinnamon sticks ( 1/2 inch )
4 cloves
6 green cardamom pods
3 medium-size onions, chopped
4 green chillies, slit
1 medium-size tomato,chopped
1/2 fresh mint leaves
1 cup fresh coriander leaves ,finely chopped
1/2 tsp red chilli powder
Salt to taste
3 cups rice, rinsed, soaked in water for 1 hour and drained
Preparation
In a large bowl, whisk the yoghurt and ginger and garlic paste. Add the lamb and mix well .Refrigerate to marinate overnight.
In a blender, grind the cashews into a smooth paste.
In a heavy bottom pot, heat the oil.
Add the cinnamon sticks, cloves, and cardamom pods. Sauté for a few seconds. Add the onions and sauté until translucent.
Add the lamb and the marinade. Sauté for 5 minutes.Stir in the tomatoes, green Chillies , mint, coriander, red chilli
powder, and cashew paste. Season with salt to taste . Sauté for 2-3 minutes .
Add 2 cups of water and cook until the lamb is done and all the water is absorbed and the mixture is dry.
Pour in another 5 cups of water.
Add the rice. Increase the heat to high. Cook for 10 minutes.
Reduce the heat to low and stir gently, cooking until the rice is done. Remove from the heat but keep the pot covered .
Serve hot and immediately.
