African Lamb and Vegetable Pilau

• 1 lb boneless lamb shoulder
• 12 teaspoon dried thyme
• 12 teaspoon paprika
• 1 teaspoon garam masala
• 1 garlic clove, crushed
• 1 12 tablespoons vegetable oil
• 3 34 cups lamb stock
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1 onion, chopped
• 1 cup diced potato
• 1 carrot, sliced
• 12 red pepper, seeded and chopped
• 1 cup sliced green cabbage
• 1 green chili, seeded and chopped
• 4 tablespoons plain yogurt
• 12 teaspoon ground cumin
• 5 green cardamom pods
• 2 garlic cloves, crushed
• 1 12 cups basmati rice
• 14 cup cashew nuts
• salt & freshly ground black pepper

1. First make the meat curry.
2. Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper.
3. Stir, cover, and leave in a cool place for 2-3 hours.
4. Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
5. Add the stock, stir, then cook covered for 35-40 minutes.
6. Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
7. To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
8. Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock.
9. Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
10. Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked.
11. Sprinkle in the cashew nuts and season to taste with salt and pepper.
12. Serve hot.

lamb shoulder, thyme, paprika, garam masala, garlic, vegetable oil, lamb stock, salt, butter, onion, potato, carrot, red pepper, green cabbage, green chili, plain yogurt, ground cumin, green cardamom pods, garlic, basmati rice, nuts, salt

Taken from www.food.com/recipe/african-lamb-and-vegetable-pilau-202616 (may not work)