Andhra Lamb and Basmati Rice

Grate the ginger and crush the garlic

Mix one-third cardamom with two-thirds cumin, cinnamon, and salt

Spread the mixture over the lamb cubes

Heat the clarified butter (ghee) in a clay pot

Add the onion rings and sauté until they're golden brown

Add the seasoned lamb cubes, ginger, and garlic

Stir well and let it simmer until the meat is cooked

When cooked, remove from heat and reserve

Use a mortar to grind one-third cardamom and nutmeg into a paste

Mix the spice paste with the cooked lamb

Add fresh cilantro leaves and lime juice. Reserve

Rinse the basmati rice thoroughly and cook it partially with the remaining spices

When halfway cooked, remove from heat, drain excess water, and mix in a clay pot with the cooked lamb pieces

Sprinkle with cumin

Cover the pot and simmer over low heat for 40 minutes