-
1
Wash a leg of lamb or large lamb pieces thoroughly and place in a pot.
-
2
Cover with water and add cinnamon stick, cloves, bruised cardamom pods, and onion & peirced loomi.
-
3
Simmer 1 1/2 hours or until the meat is tender, skimming as necessary.
-
4
When meat is tender, remove the meat, and strain and reserve the stock.
-
5
Rinse the rice, leave to soak in cold water for 15 minutes, then drain well.
-
6
In a separate pan, heat 1/4 cup oil.
-
7
Sprinkle meat with a teaspoon of ground cardamom or baharat, brown it in the oil and remove.
-
8
To the remaining oil add the drained rice and stock amount required to cook rice & salt.
-
9
Bring to a boil, reduce heat, and simmer till all the liquid is absorbed.
-
10
Pour saffron water over rice and top with meat.
-
11
Cover well and warm on lowest heat for 15 minutes.
-
12
(I do this in the oven covered at 250F (warm) until we are ready to eat).
-
13
Garnish (Heshew):.
-
14
Brown onions in a non stick pan without oil and afterf a while with a little water as needed, stirring continuously.
-
15
Add pine nuts and brown, then add drained sultanas and spices/sea salt.
-
16
Set aside.
-
17
Sauce (Dakkous):.
-
18
Fry onions and garlic till golden.
-
19
Add remaining ingredients, stir and simmer 5 minutes.
-
20
Spoon rice onto a shallow dish, top with heshew and meat.
-
21
Serve with dakkous, lemons and a fresh salad.
