Ingredients:

  • 2 lbs lamb shoulder, cubed
  • 1 cup plain yogurt
  • 2 tablespoons curry powder
  • 1 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • Salt to taste
  • 2 cups basmati rice, rinsed
  • 1 cup coconut milk
  • 1 ½ cups water or chicken broth
  • 1 large mango, diced
  • 1 onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • Fresh cilantro for garnish

Instructions:

  1. Combine yogurt, curry powder, ginger, garlic, lime juice, and salt in a bowl. Add lamb cubes, mix well, and marinate for at least 1 hour (or overnight).
  2. Heat oil in a skillet over medium heat; add cumin seeds and cinnamon stick, sauté until fragrant. Add sliced onions; cook until golden brown.
  3. Stir in marinated lamb with the cooked onions; sauté for a few minutes. Add rinsed basmati rice and stir to coat.
  4. Pour coconut milk and water (or broth) over the rice mixture; bring to a simmer. Transfer everything to a baking dish, cover, and bake in a preheated oven at 350°F (175°C) for 30 minutes.
  5. Remove from oven, stir in diced mango, recover, and bake for an additional 10-15 minutes until rice is tender and lamb is cooked through.
  6. Fluff rice with a fork; garnish with fresh cilantro before serving.