Directions

Caramelized onion and raisins

• Heat the oil over medium heat, add the onion and fry until nice and brown.
• Add the raisins and cook until they puff up.
• Drain on a kitchen paper
• Keep this a side we will, add this mixture over rice.

Soak the Saffron

• In a small bowl add the saffron pour hot water into the bowl.
• let is soak for 4- 20 minutes

Boiling the Rice

• Start boiling the water in a sauce pan .
• when boiled, add the rice and salt to sate.
• Cook about 4 minutes
• depending on your heat the rice should be cooked half way
• use your hand to test it, break the rice grain in your hand.
• Drain the rice in a colander and let it cool until needed.

Cooking the lamb

• In a large pot fry the lamb with the oil until brown both sides
• Add onions saute until brown
• add cardamom, cinnamon sticks, lemon juice, then add garlic add tomatoes, spices and cilantro
• Mix this together until combined then cook for 3 minutes until fragrant, add the 1/2 cup of water
• Let it simmer while covered on a medium heat until boil and then lower the heat for 10- 15 minutes.
• Now we need the boiled rice add it to the lamb sauce, scrape the top evenly.
• Add the caramelized onion and raisins.
• Add the saffron water
• cover the pot and cook on a medium heat until boil, then reduced the heat on a simmer.
• The bottom of the pan will be dry and there will be no water left make sure not to burn the bottom.
• The rice should be fluffy.