1. Using a large sharp knife, cut lamb into paper-thin slices. Put in a bowl and combine with 2 tablespoons of the oil, garlic and garam masala. Set aside.
2. Heat remaining oil over a medium heat in a heavy-based saucepan, add cumin and cardamom pods and cook for 30 seconds or until spice mixture is aromatic. Add rice, stir to combine and cook, stirring, for 2 minutes. Stir in hot chicken stock. Reduce the heat to low, cover and cook, stirring occasionally, for 15 minutes or until rice is tender. Turn off the heat and stand, covered, for 10 minutes. Stir through pistachio.
3. Heat a large heavy-based pan and, when hot, add the lamb mixture and cook over a high heat for 3-4 minutes. Add onion and cook, stirring, for 2-3 minutes or until onion is soft. Add sherry and cook for 1 minute. Add the lamb to the rice, mix with a fork and serve immediately.
- Lamb rump is a boneless, fat-free cut of lamb, readily available from all butchers and meat sections in supermarkets. Lamb backstrap or loin can be used in its place.
- The cardamom pod is bruised to open the pod and release the flavour of the seeds. To do this, put cardamom pods in a mortar and pestle and pound gently until they split. Or put the pods on a wooden board and roll over with a rolling pin until they split open.
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