Fill a large saucepan with water and place over a high heat. Add rinsed rice. Stir gently. Bring to a boil. Cook rice for about 7-10 minutes. Depending on the brand and type of rice you are using, cooking time may vary. Rice is ready when it’s soft enough to eat, but not mushy. Drain. Set aside.

Meanwhile, heat oil in a wide, heavy-based pan over medium-high heat.

Add cinnamon and fry for 1 minute or until aromatic.

Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until browned.

Add ginger and garlic. Sauté, stirring, for about 2 minutes or until fragrant.

Add ground turmeric and red chili powder. Sauté for a minute.

Add tomatoes. Stir and cook for about 2-3 minutes or until the tomatoes turn mushy.

Add ground (minced) lamb. Cook for about 10-12 minutes, breaking it as you go, until browned and no longer pink. Season with salt and pepper.

Stir in garam masala and chopped mint leaves. Cook, stirring, for about 3 minutes.

Stir in rice. Heat through.

Garnish with lemon wedges and cashews (if using).