Lamb Rice

Ingredients:

For Lamb: 
For Marinating:
1. Lamb - 1/2 kg (boneless, trimmed of fat, cleaned & cut into thin strips)
2. Ginger garlic paste - 1  tbspn
3. Yogurt / Curd - 1/2 cup
4. Lemon juice - 2 tbspn
5. Salt - 1/2 tbspn
6. Black Pepper powder - 1/2 tsp
7. Cumin Seed powder - 1/2 tsp
8. Nutmeg powder - 1/8 tsp
9. Ground Cloves - 1/8 tsp
10. Mace Powder - 3/4 tsp

For Frying:
1. Onion - 1 big (thinly chopped)
2. Garlic paste - 1.5 tbspn
3. Coriander leaves - 1/2 cup
4. Olive oil -2 tbspn

For Rice:
1. Basmati Rice - 2 cups (small grain or long grain - i used the long grain one)
2. Salt - 1 tsp
3. Garam Masala - 1 tsp (grind together cloves, cumin seeds, cinnamon sticks, black pepper)
4. Water - 2 cups

Preparation:
1. Whisk together the ingredients for marinating, add the lamb strips and neatly coat the marinade
2. Cover it in a container and keep in refrigerator for 4-5 hours (the longer, the better)
3. Meanwhile, wash the rice and keep it for draining
4. In a vessel, add the rice and mix with the garam masala powder and salt
5. Pour water and cook till the water has been absorbed. Rice will be 99% cooked. Switch off the flame and leave the rice covered for 5 mins. It will get fully cooked from heat.
6. In a skillet, heat olive oil, add the marinated lamb and cook for 15-20 minutes till the lamb is no longer pink, and is tender and dark brown in color. Stir frequently as the meat cooks.
7. Take a deep kadai and heat olive oil
8. Put the chopped onions and saute till they turn translucent
7. Add garlic paste and cook well
8. Put the coriander leaves and cook for 1 minute
9. Then add the cooked lamb and cook for another 1 minute
10. Finally add the cooked rice and mix well.
11. Keep covered on low flame for 1 minute.
Serve hot with raita, pickle and pappad