Preparation time: 30 minutes
2 tbsp vegetable oil
2 onion (thinly sliced)
3 garlic cloves
4 cardamom pods
1 stick cinnamon (Crushed)
1 tablespoon mixture of garlic with ginger and green chili
¼ teaspoon turmeric
½ teaspoon garam masala powder
½ teaspoon salt
½ teaspoon black pepper
1 tomatoes (chopped)
¼ cup fresh pineapple (chopped)
2 tbsp cashew paste
3 tbsp yogurt
1 tbsp coriander (chopped)
2 tbsp mint
1 teaspoon cumin powder
1 kg lamb (cut)
½ lemon (juice)
2 cups basmati rice
Boil the rice with garam masala and curry leaves.
Add fried onions and roasted cashews, raisins and some of the pineapple chunks. Stir the mixture and set aside.
Place meat in a deep bowl. Add basmati rice. Sprinkle with fried onions, parsley, and chopped coriander. Place some tomato slices on the sides.
Heat oil in a saucepan. Add onion, cardamom, nutmeg, cinnamon and ginger mixture. Stir mixture for few seconds.
Add the onion and stir the mixture until the onion wilts
Add the turmeric, masala powder, salt and pepper and stir the mixture well.
Add tomato and pineapple mixture and stir well again for a few seconds.
Add the cashew paste and stir the mixture for one minute on medium heat.
Add the meat (which has already cooked with garam masala) and lemon juice. stir until the meat is completely covered with the mixture.
Sprinkle the mixture with some fried onion, cashews and raisins.