A delicious traditional comfort food in India, this dish is worth the effort, mate!
1 pound boneless shoulder or leg of Australian lamb, diced
3 Tbsp curry powder
½ C yogurt
1 Tbsp vegetable oil
1 Tbsp butter
4 large yellow onions, thinly sliced
1 C basmati rice, rinsed
1/4 C golden raisins
1/4 C roasted cashew nuts
1 C chicken stock
1 C milk
salt and pepper
1 C thick Greek-style yogurt
1/3 C mint leaves, finely chopped, divided
8 small pappadums, cooked (crispy Indian flatbreads) or naan
In a ceramic bowl, combine the curry powder and yogurt together to make a paste. Add the lamb and stir to coat. Cover and refrigerate at least 3 hours or overnight if time permits.
Preheat oven to 350°F. Heat oil and butter in a fry pan. Add the onions and cook for 15 minutes or until caramelized. Reserve approximately 2 tablespoons of the fried onions for garnish.
Place the marinated lamb into an 8-cup capacity ovenproof casserole dish. Spoon the remaining onions over the lamb. Sprinkle rice evenly over the lamb and onions. Add the cardamom pods. Top with reserved fried onions, sultanas and cashew nuts. Pour chicken stock and milk over the rice, then cover with foil. Bake for 1¾ hours or until rice is tender. Season with salt and pepper.
In a separate bowl, combine yogurt and 2 tablespoons of the mint leaves.
Spoon lamb into bowls and top with yogurt mixture and remaining mint leaves. Serve with pappadums.