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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add onions, tomato, and oil to a pot with lamb, salt, pepper, 5 spice, dried ginger, cinnamon stick, bay leaves, cloves, star anise, and cardamom cloves.
Cook for 2 hours until the lamb is tender, then remove the lamb and grill it for 10 minutes until crispy.
Drain the stock and bring it to a boil.
Add washed rice and cook until the rice is done and has absorbed the stock.
Fry almonds, pistachio, cashew nuts, pine nuts, and raisins until golden. Optionally fry diced liver too.
Plate up the rice with grilled lamb and toppings, and serve.
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Cook the lamb for 2 hours before grilling it for 10 minutes to finish.
Frying the liver is optional.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or chicken, adjusting cooking times accordingly.
What can I use instead of 5 spice?
You can use a mix of cinnamon, cloves, fennel, star anise, and pepper as a substitute.
Is it necessary to fry the toppings?
Frying the toppings adds a crunchy texture, but you can skip this step if preferred.
How do I know when the rice is done?
The rice is done when it has absorbed all the stock and is tender.
Can I make this dish ahead of time?
Yes, you can prepare the lamb and rice in advance and reheat before serving.
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