Ghuzi

Prepare the Meat

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the chopped onions and cook until they are golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the lamb chunks to the pot and brown on all sides.

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, black pepper, ground cloves, and salt. Cook for 2-3 minutes until the spices are fragrant.

Pour in the beef or lamb broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender.

Prepare the Rice

While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Once the lamb is tender, remove the meat from the pot and set aside. Strain the cooking liquid and return it to the pot.

Add the drained rice to the pot with the strained cooking liquid. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.

Stir in the raisins, toasted almonds, and toasted pine nuts.

Return the lamb to the pot with the rice and gently mix to combine.

Serve

Transfer the Ghuzi to a serving platter.

Garnish with additional toasted nuts, fried onions (if using), and fresh parsley or cilantro.