Heat Dalda or ghee in a pan and fry ginger, garlic and onions until golden brown. Add all the other spices, lamb pieces and salt. Fry for 5-7 minutes until the ghee begins to separate. Add the rice and stir fry until translucent. Add 4 cups of water and bring it to a boil. Cover and cook over low heat until the rice is half cooked.
Then add the raisins and remove the rice from fire. Cover and bake for 20 minutes at 325°F or until the rice is fully cooked and the meat is tender. If the liquid is insufficient add some water and cook. Garnish with cashew nuts. Serve hot.