Ingredients

- 500g lamb meat on the bone, cut into pieces.
- 5 cloves
- 1 tsp. black pepper
- 1 inch cinnamon stick
- 1 tsp. coriander seeds
- 4-5 large cardamom
- 1 tsp. cumin seeds
- 2 bay leaves
- 2 tsp. salt
- 1 small onion, peeled and sliced
- 1 inch piece ginger, roughly chopped
- 400g Pakistani basmati rice

For Masala
- 1/2 cup ghee or cooking oil
- 1 large onion skinned and sliced
- 1 tsp. black peppercorn
- 1 inch cinnamon stick
- 3 large cardamoms
- 1tsp. cumin
- 6 cloves
- 1 level tbsp. fresh ginger paste
- 1 level tbsp. fresh garlic paste

Methods:

Wash meat thoroughly under cold water tap. In a large heavy based saucepan place the meat, spice, salt, onion, ginger, garlic, bay leaves and enough water to cover the meat 2 inches.
Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

MAKE MASALA
Heat the ghee or oil in the heavy base pan and add the onion, stir frequently, fry to a golden color. Add spices, fry for a minute, add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 to ten minutes until the meat turns a rich golden color.
While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less add more water to make it to required. Add stock to the meat and bring to boil. Place drain rice in it and parboil for 5-8 minutes or until rice are 3\4 cooked. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 – 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

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