A simple biryani dish of spicy lamb and rice baked with tomatoes and peas.
Heat the oil or butter in a deep frying pan and gently fry the onion for 3-4 minutes until softened, add the Fennel Seed, Cinnamon Stick, and Cloves and fry for a further 30 seconds.
Add the lamb steak and sprinkle in the Curry powder. Cook over a medium heat for 4-5 minutes, or until the lamb is browned.
Stir in the rest of the ingredients and bring to the boil. Season with Salt.
Cover the pan and cook on a medium heat for 15-20 minutes, or until the rice is al dente and the liquid has been absorbed. Give the rice a quick stir occasionally whilst cooking, but remember to replace the lid.