Step 1

Melt the butter or ghee in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5-7 mins or until onion begins to brown. Add ginger, garlic, chilli, if using, cumin, coriander and turmeric. Cook, stirring, for 1 min or until aromatic. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned and cooked through.

Step 2

Add the rice and stir to combine. Pour over the stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and liquid is absorbed. Sprinkle with peas. Set aside, covered, for 5 mins. Uncover and use a fork to separate the grains.

Step 3

To make the raita, place the cucumber on a piece of paper towel. Squeeze out excess liquid. Transfer to a bowl. Stir in the yoghurt and mint. Season.

Step 4

Transfer the rice mixture to a large serving bowl. Top with cucumber. Serve with the raita and cashews.