Zarbiyan

Method

Heat ghee in a heavy-bottomed pot and brown the lamb chunks on all sides in batches, then set aside. In the same pot, fry the sliced onions until golden brown, then add garlic and ginger, cooking until fragrant. Return the lamb to the pot and add all dry spices, stirring well to coat the meat. Rinse the basmati rice thoroughly under cold water and add it to the pot, stirring to combine with the meat and spices. Pour in the water or stock and bring to a boil, then reduce heat to low, cover tightly with foil and a lid, and cook for 45-50 minutes until the rice is tender and the meat is very soft. Remove from heat and let rest for 5 minutes, then gently fluff the rice with a fork and transfer to a serving platter, garnishing with fresh coriander.