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1
Bring 8 cups of water to a boil in a big pot.
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2
Wrap the fennel seeds, coriander seeds, cumin seeds, garlic, cardamom, cinnamon, and bay leaves into the center of the cheesecloth square and tie up the sides of the cheesecloth into a little package and tie a tight knot at the top, a bouquet garni.
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3
Drop the bouquet garni into the boiling water.
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4
Add the onion and tomato.
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5
When the water comes back up to a boil, add the lamb meat.
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6
Bring the mixture back to a boil, and then reduce the heat to medium-high and simmer for 20 minutes, or until the meat is tender.
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7
In another large pot, heat 2 tablespoons vegetable oil over medium heat and saute the onion with the caraway seeds until soft.
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8
Stir in the drained rice and toast until the grains separate from each other, and the rice glistens with oil, about 5 minutes.
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9
Remove the bouquet garni from the stock.
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10
Remove the lamb from the stock.
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11
Pour the stock over the rice and bring to boil.
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12
Reduce the heat to medium-low and simmer on low, covered, 15 minutes, or until the rice is cooked.
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13
Place a bed of rice on each plate, top with a few pieces of lamb.
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14
Sprinkle the cashews and raisins over the dish and serve.
