Back to 6 servings Lamb and broth 1.1 lb bone-in lamb shoulder or shank, cut into 2-inch pieces 0.5 cup neutral oil, divided 1 large yellow onion, thinly sliced 4 cloves garlic, minced 1 teaspoon black peppercorns, whole 1 teaspoon cumin seeds, whole 4 green cardamom pods, lightly crushed 4 whole cloves 2 inch cinnamon stick 1 teaspoon salt, plus more to taste 4 cups water, for braising the lamb Rice 2 cups basmati rice, preferably aged or Sella, rinsed until water runs mostly clear, soaked 20 minutes 2 quarts water, for parboiling the rice 2 teaspoons salt, for the parboil water 2.5 cups reserved lamb broth, about 600 ml; top up with water or reduce as needed 2 tablespoons ghee or unsalted butter, for dotting the rice 0.5 teaspoon saffron threads, optional, steeped in 2 tablespoons hot water Carrot-raisin topping 3 medium carrots, cut into thin matchsticks 0.75 cup raisins, preferably black or golden, rinsed and drained 0.5 cup slivered almonds, or mixed with pistachios 1 tablespoon granulated sugar 0.5 teaspoon ground cinnamon 0.5 teaspoon ground cardamom 2 tablespoons neutral oil or ghee, for frying the topping
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1 Step 1: Heat 3 tablespoons of the oil in a heavy pot over medium-high heat. Fry the sliced onion for 10 to 12 minutes, until deep golden brown.2 Step 2: Add the garlic and cook for 30 seconds. Add the lamb and sear for 6 to 8 minutes, turning, until browned on several sides.3 Step 3: Add the peppercorns, cumin, cardamom, cloves, cinnamon stick, salt and 4 cups water. Bring to a boil, then reduce the heat, cover and simmer for 70 to 80 minutes, until the lamb is fork-tender.4 Step 4: Lift out the lamb and keep it warm. Strain the broth and measure out 2.5 cups for the rice, adding water or simmering to adjust the volume as needed.5 Step 5: Bring 2 quarts of water to a boil with 2 teaspoons salt. Add the drained rice and parboil for 6 to 7 minutes, until elongated but still firm in the center. Drain well.6 Step 6: Warm the remaining 2 tablespoons oil in a skillet set over medium heat. Add the carrots and sauté 6 to 8 minutes, until just tender. Sprinkle in the sugar, ground cinnamon and ground cardamom, then stir and cook another 2 minutes.7 Step 7: Add the raisins and almonds to the carrots and cook 2 to 3 minutes, until the raisins plump and the almonds smell toasted. Keep warm, covered.8 Step 8: Mound the parboiled rice in a clean heavy pot. Pour the reserved broth around the edges, dot the top with ghee, then cover tightly and steam on low heat for 35 minutes. Do not lift the lid.9 Step 9: Drizzle the saffron water over the rice and steam 5 more minutes, until the rice is tender and fragrant.10 Step 10: Spread the rice on a platter, arrange the lamb in or under it, and spoon the carrot-raisin-almond topping over the top. Serve hot.getsaucepan.com/r/bbd8a7ce-33c6-50a2-bd6f-389f4925ee52
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