Kabuli Pulao (Afghan Lamb & Rice)

Steps

1. Toast cumin seeds, black caraway seeds, green cardamom, black cardamom, and cinnamon sticks in a dry pan until fragrant.
2. Grind the toasted spices with the whole garlic cloves and nutmeg to make a garam masala paste or powder; set aside.
3. Melt butter in a pan and fry the almonds until golden; remove and set aside.
4. In the same butter, fry the carrot matchsticks until tender, then remove.
5. Add the drained raisins and sugar to the pan and cook briefly until glossy; combine with the almonds and carrots to make the topping.
6. Heat the neutral oil in a large pot and fry the sliced onions until deep golden brown.
7. Add the lamb pieces to the pot with the onions and brown on all sides.
8. Stir in the minced garlic, salt, pepper, and prepared garam masala; cook for a few minutes until fragrant.
9. Pour in the water, bring to a boil, then cover and simmer until the lamb is tender, about 1.5 hours.
10. Remove the lamb and set aside; measure the remaining broth and add soaked rice to it.
11. Bring the rice to a boil, then reduce heat, cover, and cook until the water is absorbed and rice is tender.
12. Return the lamb to the pot, nestling it into the rice, cover, and steam on low heat until rice is fully cooked.
13. Plate the rice, top with the lamb, and garnish with the fried carrot, almond, and raisin topping.