Tomatoes - 3, chopped

Tomato paste - 2 tablespoons

Carrots - 2, peeled and grated

Vegetable oil - 1/4 cup

Water - 6 cups

Almonds - 1/2 cup, blanched and toasted

Raisins - 1/2 cup

Cloves - 4

Cardamom pods - 4

Bay leaf - 1

Cinnamon sticks - 1

Black pepper - 1 teaspoon

Salt - to taste

Saffron - a pinch, soaked in 1/4 cup of warm water

Lime - 2, cut into wedges for serving

Preparation

Step 1: Marinate the lamb

Begin by marinating the lamb pieces with salt and black pepper. This helps to tenderize the meat and infuse it with flavor. Set it aside for about 30 minutes.

Step 2: Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Soak the rice in cold water for 20 minutes, then drain thoroughly.

Cooking Process

Step 1: Sauté the Vegetables

In a large pot, heat the vegetable oil. Add the onions and sauté until golden brown. Add the garlic and continue to sauté for another minute.

Step 2: Cook the Meat

Add the marinated lamb to the pot and brown on all sides. Stir in the tomatoes, tomato paste, and carrots. Continue to stir until the tomatoes break down.

Step 3: Spice it Up

Add the cloves, cardamom pods, bay leaf, and cinnamon stick to the pot. Stir in 6 cups of water and bring the mixture to a boil. Lower the heat and simmer until the lamb is tender, approximately 1.5 to 2 hours.

Step 4: Cook the Rice

Once the lamb is tender, remove the cinnamon stick and other whole spices. Stir in the soaked and drained basmati rice and add additional salt if needed. Pour the saffron-infused water over the rice and gently mix. Bring to a boil again, then reduce the heat and cover the pot. Allow to cook on low heat until the rice is fluffy and has absorbed all the liquid, about 20-25 minutes. For precision, use a cooking timer.

Step 5: Ad