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Ingredients:

1/2 cup plain Yogurt

2 Cloves Garlic, minced

1/8-teaspoon cayenne

1/2-teaspoon ground Cumin

1/4-teaspoon fresh-ground black Pepper

1 3/4 teaspoons Salt

1-pound boneless lamb cut into 1/2-inch cubes

3 tablespoons Butter

1 onion, cut into thin slices

1/4 teaspoon ground cardamom or ground coriander

1/4-teaspoon turmeric

5 cloves

1 Cinnamon stick, broken in half

1 1/2 cups long-grain rice, preferably basmati

2 3/4 cups water

1/3 cup Raisins

1/3 cup chopped cashew nuts

How to Prepare:
In a medium bowl, combine the Yogurt with the Garlic, cayenne, Cumin, black Pepper, and ½ teaspoon of the salt. Stir in the lamb.

In a large saucepan, melt the Butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, Cloves, Cinnamon, rice, and the remaining 1-¼ teaspoons salt. Cook, stirring, for 1 minute.

Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.