Oriental lamb stew with cashew rice

Ingredients for 3 servings:

• 400 g lamb from the leg
• 1 piece(s) ginger root, cherry-sized
• 1 handful of raisins
• 2 cardamom pods
• ½ cinnamon stick(s)
• 5 allspice berries
• 1 tsp black peppercorns
• 5 tbsp extra virgin olive oil
• ½ tsp turmeric powder
• ½ tsp sweet paprika powder
• 1 pinch of lemongrass powder
• ½ tsp curry powder
• 2 tbsp honey, liquid
• 2 kaffir lime leaves
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• 250 ml Lamb stock
• 1 handful of raisins
• 4 figs, dried
• ½ organic orange(s)
• e.g. salt and pepper
• 1 cup jasmine rice
• 2 cups water
• ½ tsp salt
• 1 handful of cashews

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 10 hours

spicy braised lamb

For the meat: Peel the ginger and cut into small cubes. Dice the raisins. Crush the allspice and peppercorns, as well as the cardamom pods, and toast them with the slightly crushed cinnamon stick in a dry pan until fragrant. Add a tablespoon of olive oil with the diced ginger and raisins and fry lightly. Mix the remaining olive oil with the turmeric, paprika, lemongrass, curry powder, and honey. Drizzle with the kaffir lemon leaves and toasted spices over the lamb, which has been cut into bite-sized cubes. Mix well, cover, and let marinate overnight in the refrigerator. Heat the clarified butter in an ovenproof pan and sear the meat. Remove the cardamom pods, cinnamon stick fragments, and kaffir lemon leaves. Add the tomato paste, toast it, and pour over the lamb stock (made from the bones of the leg). Squeeze the orange and cut the peel into pieces. Chop the figs and add them to the meat along with the raisins and orange zest. Cover and simmer for at least 1.5 hours. Add a little more water if necessary. Finally, when the meat is nice and tender, season with salt and pepper and stir in the orange juice without the pulp. For the rice: Bring the water with salt to a boil, add the rice, and simmer, covered, for about 5 minutes. Turn off the heat and let the rice swell in the residual heat. This takes about 10-12 minutes. Roast the cashews in a pan without oil and stir them into the rice.