Back to 6 servings Lamb 2 lb bone-in lamb shanks or boneless lamb leg, cut into large pieces 3 tablespoons neutral oil, divided 2 medium yellow onions, thinly sliced 4 cloves garlic, minced 2 teaspoons salt, divided 1 teaspoon ground cumin 4 green cardamom pods, lightly crushed 1 black cardamom pod, optional 2 cinnamon sticks 4 cloves whole cloves 1 teaspoon whole black peppercorns 6 cups water, more as needed Rice 2 cups basmati rice, ideally sela (parboiled) basmati; soaked 1 hour and rinsed 1 teaspoon cumin seeds 1 teaspoon salt, for the rice water Carrots and raisins 3 tablespoons neutral oil, for frying the carrots and raisins 2 medium carrots, cut into thin matchsticks 0.75 cup raisins, golden or dark 2 tablespoons sugar Garnish 0.25 cup slivered almonds, toasted 0.25 cup slivered pistachios, toasted
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1 Step 1: Heat 2 tablespoons of the oil in a large heavy pot over medium heat. Add the sliced onions and cook about 10 minutes, until soft and golden. Stir in the garlic and cook 1 minute more, then remove half the onions and set aside.2 Step 2: Raise the heat to medium-high, add the lamb and brown on all sides, about 5 to 8 minutes. Season with 1 teaspoon of the salt and the ground cumin.3 Step 3: Return the reserved onions to the pot with the cardamom, black cardamom if using, cinnamon, cloves, peppercorns and the remaining 1 teaspoon salt. Pour in 6 cups water, bring to a boil and skim off any foam.4 Step 4: Cover, reduce the heat to low and simmer 1 to 1.5 hours, until the lamb is very tender but still holds its shape. Strain the broth into a bowl, reserving about 3 cups; keep the lamb warm.5 Step 5: While the lamb simmers, heat the remaining 1 tablespoon oil in a skillet over medium. Add the carrots and cook about 5 minutes until just softened, then add the raisins and cook 2 minutes more. Sprinkle with the sugar, stir for 1 minute, then remove from the heat and set aside.6 Step 6: Bring a large pot of water to a boil with 1 teaspoon salt. Add the soaked rice and boil uncovered 5 to 7 minutes, until the grains are slightly softened but still firm at the center. Drain and rinse with warm water.7 Step 7: Return the pot to low-medium heat with 2 tablespoons oil. Spread a layer of the rice on the bottom, add half the carrot and raisin mixture and the lamb, then top with the remaining rice. Sprinkle the cumin seeds over the top.8 Step 8: Pour 2 cups of the reserved broth evenly over the rice, making sure it reaches the bottom. Cover tightly and cook over medium-high heat about 5 minutes until steam escapes, then reduce to low and cook 40 minutes until the rice is tender and fluffy.9 Step 9: Remove from the heat and rest, covered, 5 minutes. Fluff gently with a fork and transfer to a platter. Top with the remaining carrots and raisins, the toasted almonds and pistachios, and serve.getsaucepan.com/r/44d49c21-d48a-53a7-9159-97de6e3652e6
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