Pat dry
lamb neck
in large pieces. Soak
basmati rice
in water for at least
30 minutes
Season with
salt
and
pepper
Heat
ghee
and sear the lamb, remove Add
garlic cloves
,
ginger
,
tomatoes
,
onion
,
jalepenos
, and
cilantro
in food processor until chopped Transfer garlic puree into pan and cook until fragrant Add ground
cumin seed
,
cinnamon
,
allspice
cook for 30s Return lamb to pan with
water
,
salt
and
pepper
Bring to boil cover and transfer to oven 165C° Cook for
3 hours
Remove lamb from oven and baste with juices. Return to oven uncovered for
30 minutes
basting 1 time in between Remove when lamb is brown and sauce thickened Remove from oven In last 30 minutes make the rice Drain rice Add
saffron
to
water
of hot water, let sit for
10 minutes
Add
butter
,
cloves
,
cinnamon stick
cook until butter melts Add rice to pan and coat with butter Add boiling
water
and
salt
and bring to boil. Cover and cook on low for
15 minutes
Turn heat off and cook for
15 minutes
Add
raisins
,
apple cider vinegar
let plump up In
butter
brown
almonds
and
salt
Stir in raisin misture, chopped
cilantro
and
parsely
Open rice and pour in saffron water to stain some of the rice, stir gently Transfer 2/3 of lamb sauce and lamb into bowl, remove bones Whisk
yogurt
,
cilantro
,
parsely
in remaining sauce for gravey Spoon half half of rice on serving plate, top with half the lamb mixture, and repeat. Top with nut garnish