Kabsah Rice with Spiced Lamb

1.Pat the lamb pieces dry with paper towels and season with 1 teaspoon salt and half the black pepper.

2.Heat the vegetable oil or ghee in a large heavy-bottomed pot over medium-high heat. Sear the lamb pieces on all sides until browned, about 6-8 minutes. Remove lamb and set aside.

3.In the same pot, add onions and sauté until golden, about 5 minutes. Add garlic and cook for another minute until fragrant.

4.Stir in the tomatoes, tomato paste, grated carrot, cinnamon stick, cloves, cardamom pods, and bay leaves. Cook for 3-4 minutes until the tomatoes soften.

5.Add cumin, coriander, turmeric, allspice, ground cinnamon, ginger, nutmeg, cayenne (if using), and the remaining black pepper. Stir well to coat the vegetables and bloom the spices for 2 minutes.

6.Return the lamb to the pot and add 5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.

7.Remove the lamb pieces and set aside. Strain the broth to remove whole spices and vegetables, reserving the liquid. Discard the solids. Measure out 4 cups of broth (add water if needed).

8.Return the strained broth to the pot and bring to a gentle boil. Add the soaked, drained rice and 1 tablespoon salt. Stir once, then nestle the lamb pieces on top of the rice.

9.Reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.

10.Meanwhile, toast the almonds and pine nuts in a dry skillet over medium heat until golden, about 2-3 minutes. Set aside.

11.Once the rice is cooked, let it rest off the heat for 10 minutes. Fluff the rice gently with a fork, mixing in the raisins, half the toasted nuts, and half the chopped herbs.

12.Transfer the rice and lamb to a large serving platter. Garnish with remaining toasted nuts, chopped cilantro, and parsley. Serve hot.