Ingredients
1 cup ghee (or oil)
4 sweet yellow onions, chopped
2.5lb boneless lamb leg, cut into 1 inch cubes
2 tsp garam masala
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
3 tbsp salt
2/3 cup slivered almonds, not roasted or salted
3 cup carrots, cut into matchsticks
2 cup seedless raisins
1 tbsp +1 tsp granulated suger
4 cup dry basmati rice
Directions
Heat 1/4 cup ghee in a deep saucepan. Add chopped yellow onions and saute over medium heat for 15 minutes or until translucent. Remove and set aside.
Add lamb to the pan with 1/2 cup ghee and cook over high heat until seared on all sides. Sprinkle with spices (1 tsp garam masala, cinnamon, black pepper, and 2 tsp salt). Stir for 1 minute.
Add 3 cups of water, return onion to the pan. Cover and simmer for one hour.
While the meat is cooking, add remaining 1/4 cup ghee to a frying pan and lightly brown/toast 1/2 cup of almonds. Remove from pan, leaving ghee behind.
Add 2 cups of carrots to the frying pan and cook over medium heat until lightly cooked, stirring often.
Add raisins and continue to cook until raisins become plump. Sprinkle carrot and raisin mixture with granulated sugar and set aside.
Wash and strain rice. Cook rice as package says.
Remove the cooked lamb and 1/2 cup of the braising liquid. Add the rice and 1 tbsp salt to the remaining juices in the pan and stir to combine.
Top the rice mixture with the lamb, carrot/raisin mixture, and reserved liquid.
Place a lid on the pan and cook over medium heat for 5 minutes, reduce the heat to low and cook for 25-30 minutes more.
Remove from heat and keep covered for 10 minutes before serving.