Curried Rice and Lamb

• 2 large onions, chopped
• 2 to 3 tablespoons canola or corn oil
• 1 pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Hot pepper flakes to taste
• 1/4 teaspoon dry mustard
• 1/2 cup raisins
• 1 1/2 cups rice
• 3 cups chicken stock
• 4 ounces unsalted roasted cashews
• Salt, optional
• 1 to 2 cups yogurt for garnish

1. Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
2. Grill or broil lamb or chicken and cut into strips.
3. Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
4. Add raisins and rice and stir to coat.
5. Add stock; bring to boil.
6. Reduce heat and cover.
7. Cook for 17 minutes total, until liquid is absorbed and rice tender.
8. Stir in cashews and strips of meat.
9. Season with salt if desired and serve with yogurt on the side.

onions, corn oil, lean lamb, ground cumin, ground turmeric, ground cinnamon, pepper, dry mustard, raisins, rice, chicken stock, cashews, salt

Taken from cooking.nytimes.com/recipes/8419 (may not work)