0.5 Cup Raisins
8 Pieces Whole cloves
1 Stick cinnamon
2 Cups Mixed frozen vegetables
1 Teaspoon Fresh minced ginger
0.5 Teaspoon Ground turmeric
Tomatoes chopped
2 Kg Lamb leg or 4 meat shoulders
3 Small crushed Garlic cloves
3 Large Onion, halved and sliced
4 Tablespoons Oil
4 Cups basmati rice
1. Wash the rice and soak it in warm water, stir it lightly. Cook and cover it for 15-20 minutes.
2. Heat the oil in the pan. Put cinnamon, cloves, raisins, gingers. Stir it till the fragrant. Saute onions, garlic's and meat till it turn brown from both the sides. Cover the meat with water, add tomatoes and spices.
3. Cook it gently over medium heat for 2 hours or till the meat is tender.
4. Strain the stock; add more water which is equal to seven cups. Put that into large casserole. Add meat pieces and tomato paste. Bring it to boil, add rice, stir it well, cover it and simmer on low heat for 30-40 minutes.
5. Serve it hot! By placing meat on the top and garnish it with nuts.
