2 medium sized onions – chopped

500g (1 lb) boneless lamb

½ teaspoon Garam Masala

¼ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground black pepper

1 teaspoon salt

2 cups water

¼ cup ghee

¼ cup blanched slivered almonds

2 medium size carrots cut in match stick lengths

1 cup seedless raisins

2 teaspoons sugar

2 cups long grain rice

6 cups water

Salt

Heat 1/8 cup ghee or oil in a heavy deep pan. Add onion and fry over medium heat for 15 minutes until transparent and golden brown. Remove and keep aside.

Trim lamb and cut into 2 cm (¾ inch) cubes. Add to pan with remaining 1/8 cup ghee or oil and fry over high heat until brown, stirring often.

Sprinkle on spices and a pinch of salt, stir over heat 1 minute, add 2 cups water and return onion to pan. Cover and simmer for 1 hour.

While meat is cooking lightly brown the almonds in ghee in a separate pan. Remove and set aside, leaving ghee in pan. Add carrots and fry over medium heat until lightly coloured, stirring often. Add raisins and continue to fry until raisins become plump. Sprinkle with sugar and set aside.

Wash rice well and strain. Bring 6 cups water to the boil with 1 tablespoon salt, add rice, return to the boil, and boil for 6 minutes. Strain.

Remove cooked meat and about ½ cup liquid from pan. Stir partly cooked rice and 1/2 teaspoon salt into juices in pan. Make 3 or 4 holes in the rice with the end of a wooden spoon. Place cooked meat on one side on top of rice, and place carrot and raisin mixture over rest over rice. Spoon reserved meat juices over meat and carrot mixture.

Cover rim of pan with two paper towels and cover tightly with lid. Cook over medium heat for 5 minutes, reduce heat to low and cook for further 25 minutes. Leave off the heat, covered, for 5 minutes.

Pile meat pieces in centre of platter, and top with carrots and raisin mixture. Fluff up rice with fork and mound around edge of dish. Sprinkle with almonds and serve.