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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a large pot. Add onions and cook until softened and golden.
Add tomatoe and cook until it breaks down and becomes saucy.
Add lamb, salt, pepper, 5 spice, dried ginger, cinnamon stick, bailey leaves, cloves, star, and cardamon cloves. Stir to coat the lamb with spices.
Add enough water to cover the lamb. Bring to a boil, then reduce heat and simmer for 2 hours until lamb is tender.
Remove the lamb from the pot and grill for 10 minutes until slightly charred.
Drain the stock from the pot.
Add washed rice to the pot with the stock. Cook on high heat for 10 minutes until the liquid is mostly absorbed.
Reduce heat to the lowest setting and cook for another 20 minutes until rice is tender and fluffy.
In a separate pan, fry almonds, pistachio, cashew nuts, pine nuts, and raisins until golden and fragrant.
Optionally, fry diced liver until browned and cooked through.
Plate the rice and top with grilled lamb and fried toppings. Serve immediately.
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For a richer flavor, use lamb stock instead of water when cooking the rice.
Adjust the amount of spices to suit your taste preference.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or chicken, but cooking times may vary.
What can I use instead of 5 spice?
You can use a mix of cinnamon, cloves, star anise, fennel seeds, and pepper as a substitute.
How do I know when the lamb is done?
The lamb should be tender and easily pulled apart with a fork after simmering.
Can I make this dish ahead of time?
Yes, you can prepare the lamb and rice in advance and reheat before serving.
Is it necessary to grill the lamb?
Grilling adds a smoky flavor, but you can skip this step if preferred.
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