Lamb Curry with Cardamom Cashew Rice

Directions

1. 1

   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

2. 2

   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

3. 3

   Add another tablespoon of oil if necessary, to prevent the meat from sticking to the pan

4. 4

   Then put the browned lamb, along with the marinade ingredients, into a medium sized bowl

5. 5

   Stir well to coat thoroughly, cover with clingfilm and leave until cold

6. 6

   Refrigerate overnight to allow the spices to flavour the lamb

7. 7

   The next day, bring 1 pint (570ml) of water to the boil in a medium-sized pan with the stock cubes

8. 8

   Stir to dissolve