Lamb Biryani

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
		*Marinade*
1	tablespoon	ginger root -- minced
1/2	cup	low fat yogurt -- plain
2	cloves	garlic -- minced
1/8	teaspoon	cayenne pepper
1/2	teaspoon	ground cumin
1/4	teaspoon	ground black pepper
1/2	teaspoon	salt
1	pound	lamb -- cut in 1/2-inch cubes
3	tablespoons	unsalted butter
2	large	onions -- sliced thin
1/4	teaspoon	ground cardamom
1/4	teaspoon	garam masala
1/4	teaspoon	turmeric
1/2	teaspoon	salt
5	whole	cloves
1	whole	cinnamon stick -- broken in half
2	cups	basmati rice
3	cups	water
1/3	cup	raisins -- seedless

In a medium bowl combine the ginger, yogurt, garlic, cayenne, cumin, black pepper, and salt. Mix thoroughly. Add lamb and stir to coat. Let marinate for 2 hours.

In a large saucepan melt butter. Add the onions and cook until caramelized.

Add cardamom, garam masala, turmeric, salt, cloves, salt, and cinnamon. Cook about 1 minute or until fragrant.

Add water, rice, raisins, and lamb mixture. Bring to a simmer. Cover and simmer until rice is almost done about 20 minutes.

Remove from heat and let stand covered for about 5 minutes or until rice and lamb are done.

Remove cinnamon stick and cloves before serving.

Makes 8 servings.

Per Serving: 367 Calories; 16g Fat (38.4% calories from fat); 13g Protein; 44g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 348mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.