Braised Leg Of Lamb With Caraway Basmati Rice

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2 tablespoons fennel seeds

2 tablespoons coriander seeds, lightly crushed

1 tablespoon cumin seeds

5 cloves garlic

4 cloves cardamom, crushed

1 stick cinnamon

2 bay leaves

1 red onion, cut into wedges

1 large tomato, diced

1 leg of lamb, about 3 pounds, bone removed, lamb cut into 1-inch chunks

2 tablespoons vegetable oil

1 medium red onion, finely diced

1 tablespoon caraway seeds

4 cups basmati rice, washed several times and left to soak for 30 minutes, drained

1/2 cup toasted unsalted cashews, chopped

1/2 cup raisins

Special equipment: Large square of cheesecloth

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