Directions
Combine marinade ingredients in a bowl, mix well. Placed the cubed lamb in a plastic bag and pour the marinade mixture over the top. Allow the lamb to marinate for at least 24 hours.
Place the uncooked rice, cardamom pods, garlic, bay leaves, cinnamin stick, onion paste, ginger paste, garlic paste, water, and salt into a rice cooker and cook rice until al dente.
In an oven safe dish, place the lamb in an even layer along the bottom. Top the lamb with the thai peppers, royal cumin, and 1/3 of the rice. Then top with the cashew, pistachio, rasin and ghee mixture. Cover with a heavy air tight lid. Bake for 2.5 hours at 350F and then another 45 minutes at 250F.
Ingredients
Marinade
4lbs of cubed lamb
1/4 cup of vegetable oil or mustard oil
3tbsp ginger paste
3tbsp of garlic paste
1 whole onion paste
1.5 tsp cumin powder
1.5 tsp coriander powder
1 tsp whole cumin seeds
1 tsp mace
1 cup plain yogurt - not greek
5 tsp of salt
2 bay leaves
8 green cardamom pods
1 cinnamon stick
8 cloves
1 black cardamom pod
1 Aloo bukhara (dried plum)
1 tsp nutmeg
Rice
6 cups of basmati rice
6 cardamom pods
6 cloves, 2 bay leaves
1 cinnamon stick
3tbsp ginger paste
3tbsp of garlic paste
3tbsp onion paste
9 cups water
Pinch of salt
Other items
1tsp royal cumin (caraway seeds)
5 thai peppers (can omit or decrease)
1/2 cup cashews
1/2 cup pistachios
1/2 cup raisins
4 tbsp ghee/butter