Lamb Pulao

• Lamb pieces- 1 lb (1/2 kg)
• Rice- 2 cups
• Onions- 2 (sliced)
• Dalda or ghee- 6 tablespoons
• Ginger- 1 inch piece (grated)
• Garlic- 5 cloves (crushed)
• Cardamom pods- 2 (crushed)
• Cinnamon- 1 piece
• Cloves- 4
• Cashew nuts (chopped)- 1 tablespoon
• Raisins- 1 tablespoon
• Bay leaves- 2
• Black Peppercorns- 10
• Salt

Heat Dalda or ghee in a pan and fry ginger, garlic and onions until golden brown. Add all the other spices, lamb pieces and salt. Fry for 5-7 minutes until the ghee begins to separate. Add the rice and stir fry until translucent. Add 4 cups of water and bring it to a boil. Cover and cook over low heat until the rice is half cooked.

Then add the raisins and remove the rice from fire. Cover and bake for 20 minutes at 325°F or until the rice is fully cooked and the meat is tender. If the liquid is insufficient add some water and cook. Garnish with cashew nuts. Serve hot.

Serves: 4