|Boneless lean leg of lamb||1 Pound, cut into slices about 5 mm / 1/4 in thick and 5 cm / 2 in long|
|Plain low fat yogurt||8 Fluid Ounce (225 Milliliter Thin Or Runny Yogurt)|
|Ground almonds||2 Tablespoon|
|Cardamom seeds||1⁄4 Teaspoon|
|Chili powder||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Ginger paste||1 Teaspoon|
|Garlic paste||1 Teaspoon|
|Desiccated coconut||1 Tablespoon|
|Chopped coriander leaves||3 Tablespoon (Use Fresh Leaves)|
|Corn oil||4 Tablespoon|
|Onions||2 , sliced|
|Green beans||2 Ounce, cut into short lengths (2 Ounce)|
|Fresh tomatoes||2 , chopped|
|Rice||2 Cup (32 tbs), washed|
|Green chili||1 , chopped|
|Red chili||1 , chopped|
|Lemon juice||3 Tablespoon|
|Saffron strands||1⁄2 Teaspoon|
1. Place the lamb slices in a large bowl and add the yoghurt, ground almonds, ground cardamom, chilli powder, garam masala, ginger, garlic, desiccated coconut and 1 tablespoon of the fresh coriander. Blend everything together and set aside to marinate for about 1 hour.
2. Heat the oil in a large saucepan over a moderate heat and fry the onions until golden. Then add the beans, tomatoes, bay leaf and the lamb mixture. Bring to a simmer, lower the heat and cook, covered, for 7-10 minutes, stirring occasionally.
3. Pour in the rice and, using a slotted spoon, gently stir it around. Add the remaining fresh coriander, the green and red chillies, the lemon juice and the saffron strands. Pour in 3 cups of water and bring it to the boil. Lower the heat, cover with a lid and cook for 10-15 minutes, or until the water is fully absorbed and the rice is cooked.
4. Leave the dish to stand off the heat for about 5 minutes before serving.