This is a recipe that we first tried years ago and loved it so much it is now a regular on our dinner table. I am not sure if it is even close to being authentic but it is definitely delicious. We actually found the recipe in one of those mini cookbooks you can sometimes buy in the supermarket.
Basically the lamb is cooked on the stove top with loads of spices and yoghurt. You then layer the lamb with rice and tomatoes before baking. The final result is essentially a one dish meal with very flavoursome lamb that melts in your mouth.
Adapted from Family Circle mini cookbooks
100g ghee (I used margarine)
2 onions chopped
750g lamb back strap cut in to chunks (I used chump chops)
3 cloves garlic crushed
1 tbsp chopped ginger
1 tbsp ground coriander
1 tsp ground cumin
2 tsp cumin seeds
1/4 tsp chilli flakes (only adds a hint of heat)
2 tsp ground tumeric
10 cardamon pods bruised
1 tsp ground cardamon
2 bay leaves
1 cinnamon stick
1 1/4 cups plain yoghurt
2 1/2 cups basmati rice
2 ripe tomatoes chopped
1 cup frozen peas
2 tbsp chopped mint + extra to garnish
2/3 cup cashew nuts
Rinse the rice and soak in plenty of cold water for 45 minutes.
Melt the butter and add the onion, cook until soft.
Add the lamb, all of the spices and yoghurt and cook for 5 minutes.
Turn heat to low, partially cover and simmer for 45 minutes.
Preheat oven to 190C.
Bring a large pot of salted water to the boil, add the drained rice and boil for 3 minutes, drain well.
Grease a 3 litre ovenproof dish. Spread half the rice in the bottom. Spoon over half of the lamb. Top with the tomato, peas and mint. Add the rest of the rice and then lamb. Cover with foil and bake for about 30 minutes (check rice is cooked).
Garnish with cashews and mint.