In a medium pan, fry the onion in the olive oil until soft (about 5 minutes - or a couple of minutes for the spring onions).
Add the garlic and carrot and fry for a minute, then add cardamon pods, clove, ground cumin, turmeric, cinnamon and stir.
Add the rice and lamb together with 2.5c / 625ml water and simmer for 10 minutes, or until rice tender.
Stir through the frozen peas and cook until heated through.
Remove the cardamon pods, clove and bay leaf, then serve, topped with the tomato and cashews, if using