Lamb 750 g , cut into big chunks
Vegetable oil 3 tbsp
Medium onion 1, chopped
Water 2 liters
Ground cardamom ½ tsp
Ground coriander ½ tsp
Ground nutmeg ½ tsp
Ground turmeric ½ tsp
Ground cinnamon ½ tsp
Medium tomatoes 2, peeled and diced
Tomato paste 2 tbsp
Maggi chicken bouillon 3 cubes (chicken cubes)
Basmati rice 2 ½ cups
Green peas 1 tin
Take a large pan keep it on heat and add into it water and then add lamb chunks, cook it on low heat for 1 ½ hours, when it get boil and froth as it appears so remove the froth. cook it until the lamb becomes tender ,when its done so keep it on side.
Now heat the vegetable oil in a large pan and add onions and cook it until its become golden brown in color, now add all the spices, green peas, tomatoes, tomatoes paste and chicken cubes. Now stir it for 2 minutes and then add the cooked lamb stock, if stock is not enough add some water into it.
Now add rice and stir it bring to boiling point then reduce heat, cover it and leave it for 25 minutes until the rice is cooked.