Zurbian

Method

Heat ghee in a large heavy-bottomed pot and fry the sliced onions until golden brown, then remove and set aside, reserving half for garnish. In the same pot, brown the lamb chunks on all sides, then add minced garlic and ginger, cooking for 2 minutes until fragrant. Add the cardamom pods, cinnamon stick, cloves, bay leaves, and black cardamom, then season with turmeric, cumin seeds, salt and pepper, stirring well. Pour in the water, bring to a boil, then reduce heat and simmer covered for 45 minutes until the meat is tender. Rinse the basmati rice and add it to the pot, stirring gently to combine with the meat and broth, then cover and cook on low heat for 20-25 minutes until the rice is cooked and liquid is absorbed. Once cooked, fluff the rice with a fork and fold through the reserved fried onions, fresh coriander and mint, then drizzle with lime juice and serve immediately.