4 tablespoons oil
4oz whole blanched almonds
2 onion, sliced in rings
1 clove garlic, crushed
5 cardamon pods, ground
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
8oz long grain rice
1 pint light stock
12oz peeled prawns
Heat half the oil and half the butter, gently brown
the almonds. Remove from the pan and reserve. Fry onions and garlic
in the same pan to golden remove from the pan and reserve with the
Add the remaining oil and butter, stir in the spices and rice cook
for a further minute. Pour in the stock, bring to the boil and stir.
Lower the heat to simmer, cover and cook for 10 minutes. Stir in
the prawns, re-cover and cook for 5 minutes or until rice is cooked.
Mix in the almonds and onions serve with lemon.