African Lamb and Vegetable Pilau

Ingredients

• 1 lb boneless lamb shoulder
• 12 teaspoon dried thyme
• 12 teaspoon paprika
• 1 teaspoon garam masala
• 1 garlic clove
• crushed
• 1 12 tablespoons vegetable oil
• 3 34 cups lamb stock
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1 onion
• chopped
• 1 cup diced potato
• 1 carrot
• sliced
• 12 red pepper
• seeded and chopped
• 1 cup sliced green cabbage
• 1 green chili
• seeded and chopped
• 4 tablespoons plain yogurt
• 12 teaspoon ground cumin
• 5 green cardamom pods
• 2 garlic cloves
• crushed
• 1 12 cups basmati rice
• 14 cup cashew nuts
• salt & freshly ground black pepper

Instructions

1. First make the meat curry.
2. Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper.
3. Stir, cover, and leave in a cool place for 2-3 hours.
4. Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
5. Add the stock, stir, then cook covered for 35-40 minutes.
6. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
7. To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
8. Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock.
9. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
10. Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked.
11. Sprinkle in the cashew nuts and season to taste with salt and pepper.
12. Serve hot.