Ingredients
½cupplain yogurt
2clovesgarlic
1tspcayenne
½tspground cumin
¼tspfresh-ground black pepper
1¾tspsalt
1lbboneless lamb
3tbspbutter
1onion
¼tspground cardamom,or ground coriander
¼tspturmeric
5cloves
1cinnamon stick
1½cupslong-grain rice
2¾cupswater
1cupraisins
1cupcashews,chopped
Preparation
In a medium bowl, combine the yogurt with garlic, cayenne, cumin, black pepper, and ½ teaspoon of the salt. Stir in the lamb.
In a large saucepan, melt the butter over moderate heat.
Add the onion and cook for about 3 minutes until starting to soften. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1¼ teaspoons of salt.
Cook, stirring, for 1 minute.
Add the lamb mixture to the pan. Stir in the water and raisins.
Bring to a simmer. Cover and simmer for about 20 minutes until the rice and lamb are almost done.
Remove from the heat. Let stand covered for about 5 minutes until the rice and lamb are just done.
Stir in the cashews
