Lamb Curry with Spiced Rice
Rinse the lamb, pat dry and chop. Peel and dice the onion. Heat the oil in a skillet. Add the lamb and sear until golden. Stir in the onions and curry, and cook until fragrant. Add the wine, cover and cook for 40 minutes.
Stir half the basmati rice into a pot of boiling salted water. Add the cinnamon, cloves and cardamom, and simmer for 15 minutes. Cook the other half of the basmati rice in another pot of boiling salted water. Stir in the saffron and simmer for 15 minutes. Season the lamb with salt and pepper to taste, and stir in the creme fraiche. Drain both rices and toss together. Serve with the lamb curry.