Lamb Pulao

• 1 ½ pounds boneless lamb (shoulder cut), cut into 1-inch cubes
• Salt to taste
• 2 teaspoons garam masala
• 6 tablespoons vegetable oil or clarified butter
• 2 (2-inch) cinnamon sticks
• 1 teaspoon cumin seeds
• 6 cloves
• 5 cardamom pods
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 tablespoons garlic, minced
• 3 tablespoons ginger, minced
• 3 cups onions, thinly sliced
• 2 teaspoons ground coriander
• 1 ½ teaspoons ground cumin
• ½ teaspoon mace powder
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon cayenne pepper
• 1 cup fresh tomatoes, diced
• 1 teaspoon turmeric
• 1 ½ teaspoons salt
• 3 cups water
• 2 cups basmati rice, soaked, rinsed and drained
• ½ cup sliced almonds, toasted

METHOD:

Pre heat the oven to 325º F
In a large bowl place the lamb, and season it with salt and garam masala. Set aside, covered, for 30 minutes.
In a wide heavy ovenproof pot with a tight-fitting lid, heat the oil or clarified butter over medium-high heat. Add the cinnamon, cumin seeds, cloves, cardamom, bay leaves and black peppercorns and stir until fragrant. Add the garlic and ginger and stir-fry for 2 to 3 minutes, until aromatic. Add the onions and cook, stirring frequently, until very soft, 8 to 10 minutes.
Lower the heat and add coriander, cumin, mace, nutmeg, cayenne, and stir-fry for an additional minute.
Add the lamb and sear until browned. Add the tomato, turmeric, and salt and stir. Add the water and bring to a boil.
Add the rice and bring back to a vigorous boil, about 5 minutes. Cover tightly (wrap the pot lid with foil if necessary to make a better seal) and place in a preheated oven for 45 minutes.
Remove from the oven and let it stand for 15 minutes, still covered. This will help to absorb all the flavors into the lamb.
Serve hot, garnished with the toasted almonds.