*  Exported from  MasterCook  *
                    Lamb Curry with Cardamom Cashew Rice
 Recipe By     : Sainsbury’s Mag July 1997, Cooking for a Summers Day w Meat
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Meat
                 New                              Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  900      g             lamb -- diced
    3      tbsp          vegetable oil
    2                    lamb stock cubes
   75      ml            natural yogurt
    1                    lemon -- juice of
  225      g             white basmati rice
    1      rounded tbsp  whole cardamom pods
   75      g             golden sultanas
  100      g             cashew nuts
                         salt and freshly ground black pepper
                         --- For the Marinade ---
    2      medium        onions -- peeled
                         - and cut into 5mm dice
    1      clove         garlic -- peeled and crushed
    2 1/2  cm            fresh ginger -- peeled and grated
    1      rounded tsp   cinnamon
    1      rounded tsp   garam masala
   15                    cardamom pods, seeds removed -- lightly toasted
                         and crushed
      1/2  rounded tsp   mild chilli powder
                         --- To Garnish ---
    1      medium        red chilli -- deseeded thin sliced
    1      medium        green chilli -- deseeded thin sliced
 A simple, fragrant, very mild curry recipe. 
 Heat 1 tbsp of the oil in a frying pan over a medium heat and brown the
 lamb a few pieces at a time, until all the meat has been used up. Add
 another tablespoon of oil if necessary, to prevent the meat from sticking
 to the pan. Then put the browned lamb, along with the marinade ingredients,
 into a medium sized bowl. Stir well to coat thoroughly, cover with
 clingfilm and leave until cold. Refrigerate overnight to allow the spices
 to flavour the lamb.
 The next day, bring 1 pint (570ml) of water to the boil in a medium-sized
 pan with the stock cubes. Stir to dissolve. Add the lamb and the marinade,
 bring to the boil, then reduce the heat to a simmer, cover and cook gently
 for 1 ½ hours. 
 While the lamb is gently simmering away, mix the yogurt and lemon juice
 together in a small bowl, cover and put aside.
 Start preparing the rice about 25-30 minutes before the lamb is cooked.
 Bring a medium-sized pan of salted water to the boil, add the rice and the
 cardamom pods and boil for about 8 minutes. 
 Test to see if the rice is cooked by splitting a single grain in half with
 your fingernail; if it has a tiny white speck in the centre it is al dente
 and is just right for eating.
 Add the sultanas to the rice 1 minute before the end of cooking time, so
 that they are plump and juicy. Drain the rice in a colander. Heat the
 remaining tablespoon of oil in a frying pan over a medium heat and fry the
 cashews briefly, until golden brown. Drain on kitchen paper. Transfer the
 rice to a bowl and remove the seeds from about half the cardamom pods for
 extra flavour, discarding the husks. Stir the seeds into the hot rice,
 along with the fried cashews. Season well and cover with foil to keep warm
 while you finish off the lamb.
 Remove the lamb from the heat, stir in the yogurt and lemon, check the
 seasoning and spoon on to 4 warmed plates. Carefully spoon the hot rice on
 top and garnish with the red and green chilli slices.
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 Suggested Wine: Sainsbury’s Jumilla £3.69