Salt the water in a large pan and bring it to a boil.
Add the basmati rice and cardamom seeds.
Cook for 7 mins and then drain.
Meanwhile fry the onion until translucent.
Add the ginger, garlic, chillies and garam masala and stir fry for a further 2 mins mixing well.
Add the lamb and seal well on all sides.
Add a cup of water and simmer until the meat is tender.
Add the rice, lemon juice and stir well.
Lay the contents out into a baking dish and bake covered in the oven at 200 degrees for 20 mins.
:- Serve with the crushed nuts and corinader leaves poured over.