1 onion, chopped
1 garlic clove, crushed
1kg. /2 lb. learn lamb, cubed
5ml. /1 teaspoon ground cinnamon
10ml. /2 teaspoons ground cloves
5ml. /1 teaspoon ground cardamom
600ml. / 1 pint water
275g. /10oz.long – grain rice
5ml. /1 teaspoon ground saffron
25g. /1 oz. almonds, toasted and chopped
Heat the oil in a saucepan. Add the onion, garlic and lamb and fry until the lamb is evenly browned. Stir in the spices and yogurt and bring to the boil. Simmer for 40 minutes.
Meanwhile boil the water, then add the rice and saffron. Simmer for 15 to 20 minutes or until the rice is cooked and tender and the liquid has been absorbed. Transfer about one – third of the rice to an ovenproof casserole. Spoon over half the lamb mixture. Continue making layers until all the ingredients have been used up. Put the dish into the oven preheated to moderate 180ºC / 350ºF or Gas Mark 4) and cook for 30 minutes. Garnish with the toasted almonds.