Serves 3-4 people

Preparation Time: 15 minutes

Cooking Time: 30 Minutes

Ingredients:

For the lamb:

3 TBS oil

1 pound lamb

1 Cup of tinned kidney beans

4 TBS tomato puree

1 Onion

1 tsp. garlic paste

½ tsp. Ginger paste

1 tsp. Chilli powder

1 heaped teaspoon All spice or Garam masala

1 TBS yoghurt or Sour cream

Coriander or mint for garnishing

For the Rice:

2-3 TBS oil

1 big cup Basmati Rice

2and a ½ cups water

3 cloves

4 cardamom

1 inch cinnamon stick

1-2 bay leaf

pinch of turmeric

cashew nuts for garnishing

Method of Preparation:

Wash the rice drain it and keep it aside, take a deep bottomed cooking dish and heat the oil in it, after the oil is heated add all the ingredients except rice and fry them till they give a aroma and then add the rice fry it for 2 minutes and then add salt to taste and cook it on a medium heat till the rice is soft and cooked. Take it off the heat and let it cool.

Now wash the lamb well and drain it and keep it aside. Take a wok or a similar dish and heat the oil in it ,after the oil gets heated add the chopped onion and fry it till it is translucent then add the ginger garlic paste after 1 minute add the lamb and fry it on high heat for 3-4 minutes reduce the heat and add the rest of the ingredients and let it cook till the lamb is well cooked and soft. Add water or stock if necessary. Garnish. The curry should be thick.

Now place a layer of rice in an oven proof dish and then top it with a layer of lamb curry and repeat the same again. Garnish with fried cashew nuts. Cover it with an aluminium foil and place it in a oven at 200 degrees for 10 minutes. Take it out of the oven and serve it piping hot.