👨‍🍳 Instructions

1. 1

   Prepare the lamb: In a large pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Add the lamb chunks and sear until browned on all sides. Remove lamb and set aside. Add the diced onion to the pot and sauté until golden brown, about 8-10 minutes. Add the minced garlic and cook for 1 minute more. Return the lamb to the pot. Add 4 cups of water, 1 tsp salt, 1 tsp cumin, and 0.5 tsp cardamom powder. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the lamb is tender. Reserve the broth.

2. 2

   Prepare the carrot and raisin topping: While the lamb is cooking, heat 2 tbsp of oil in a separate pan. Add the julienned carrots and 1 tbsp of sugar. Cook over medium heat, stirring occasionally, until the carrots are tender and lightly caramelized, about 10-15 minutes. In another small pan, heat 1 tbsp of oil. Add the raisins and fry for about 30 seconds until they puff up slightly. Remove from heat. In a small bowl, combine the caramelized carrots, fried raisins, and 1 tbsp sugar. Set aside.

3. 3

   Cook the rice: Rinse 3 cups of basmati rice thoroughly until the water runs clear. Soak in water for 30 minutes. Drain well. In a large pot, heat 2 tbsp of oil over medium heat. Add the drained rice and stir for 1-2 minutes. Add the reserved lamb broth (enough to cover the rice by about 1 inch) and 1 tsp salt. Bring to a boil, then reduce heat to low, cover tightly, and steam for 20 minutes, or until the rice is cooked and fluffy.

4. 4

   Assemble the Pulao: Gently layer the cooked lamb over the steamed rice. Spoon the prepared carrot and raisin mixture over the lamb. Cover the pot and let it steam for another 10 minutes over very low heat to allow the flavors to meld.

5. 5

   Serve: Carefully invert the pot onto a large serving platter to create a beautiful presentation, or gently mix the layers. Garnish with slivered almonds and serve hot.