Ingredients:

• 1 tbsp. Cardamom
• 1 tbsp. Saffron threads
• 60 ml. rose water
• 1 kg. lamb, cubed
• 5 whole Cardamoms
• 4 Cloves
• 2 tbsp. baharat
• 1 tbsp. salt
• 1 tbsp. Turmeric
• 300 gms. Rice
• 75 gms. Raisins
• 75 gms. split peas
• 2 tbsp. oil

Method:

1. Soak half the ground cardamom and saffron in rose water and set aside
2. Put meat in a pot with water to cover, whole cardamom, cinnamon, cloves and half a tablespoon of baharat
3. Cover and cook for 1.5 hours after adding salt to taste and turmeric. Cook until tender
4. Wash rice well and strain
5. Mince onions, boil split peas until soft, wash raisins and drain
6. Remove meat from pot and sprinkle with half tbsp ground cardamom and half tsp. baharat
7. In a clean pot, put the onions and cook, covered, until they begin to brown
8. Sprinkle in 1 tbsp. water, then stir in oil, split peas, raisins, salt to taste and the remaining baharat
9. Add meat to pot and fry for a few mins. Add strained rice to pot, stir well, then add meat broth to just cover rice
10. Cover pot with lid and cook on low heat for 30 minutes
11. Sprinkle rose water mixture over the rice and leave for further 10-15 mins