Lamb Biryani

• 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 cashews

1. - QFS In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb.
2. 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 1/4 teaspoons salt. Cook, stirring, for 1 minute.
3. 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.
4. Variation: Other nuts, such as almonds or pistachios, can easily stand in for the cashews.
5. Wine Recommendation: The spices here immediately indicate a zinfandel from Napa or Sonoma, classic examples of which are redolent of the very same spices. The full body of these wines will match the intensity of the biryani nicely.

plain yogurt, garlic, cayenne, ground cumin, freshground black pepper, salt, lamb, butter, onion, ground cardamom, turmeric, cloves, cinnamon, longgrain rice, water, raisins, cashews

Taken from www.myrecipes.com/recipe/lamb-biryani-0 (may not work)