We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the lamb with onions, oil, salt, black cardamom, cardamom powder, cardamoms, and caraway seeds for 2-3 hours on medium heat until the lamb is tender.
Separate the lamb stock from the cooked lamb.
Fry the carrots with sugar until they are caramelized. Fry the raisins until plump. Fry almond flakes until golden and set aside.
Bring the lamb stock to a boil, then add the washed rice. Cook for around 10 minutes on high until the rice is partially cooked.
Add the fried toppings to the same pot as the rice to absorb all the flavors.
Reduce the heat completely and cover with the lid. Cook for another 15 minutes until the rice is fully cooked.
Place the lamb on top of the rice, then garnish with the raisins and carrots. Serve hot.
Want to keep this recipe for later? We can email it to you!
Always season to taste. Use around 1 tablespoon per spice for optimal flavor.
How do I know when the lamb is cooked?
The lamb is cooked when it is tender and easily pulls apart with a fork.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or chicken, but cooking times may vary.
What type of rice is best for this dish?
Long-grain basmati rice is recommended for its fluffy texture.
Can I prepare this dish in advance?
Yes, you can prepare the lamb and toppings in advance, then cook the rice and assemble before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Come cook with me! Recipes from all over the world 👩🏻🍳🇱🇾📍London
