For the marinade, cut the ginger into very small cubes. Cut the garlic garlic into very fine pieces. Mix the ingredients for the marinade.
Cut the meat into medium-sized cubes, place in a freezer bag and pour in the marinade. Close the bag and knead the contents until the meat is surrounded by the marinade. Place in the refrigerator for at least 3 hours or overnight.
After the steeping time, fill the meat in a Jena glass or a baking dish and place in the oven preheated to 200 degrees. Cook for 20-25 minutes without a lid.
Bring the salted water for the rice to a boil. Pour in the rice, stir and cook on the lowest setting with the lid closed for approx. 10-15 minutes until the water is completely absorbed. Stir occasionally. Put the pot to one side.
Simmer tomatoes, cinnamon, honey, salt, sugar and ginger in a saucepan for 5 minutes with the lid slightly open. Add the cream, butter, carrots and mushrooms. Let simmer for 5 minutes. Take the meat out of the oven, fill the saucepan with the marinade, stir well and let simmer for about 5 minutes without the lid on a low setting. Add the peas and season with salt if necessary. It should taste very spicy, as the rice softens a lot. If the sauce is too runny, let it simmer for a few minutes, uncovered, until the desired consistency is achieved. If it is too hot for you, you can add some cream.
Roast the cashews in a pan without fat until browned and add.