Skoudehkaris

Season the lamb pieces with salt, pepper, cumin, and coriander. Heat two tablespoons of vegetable oil in a large heavy pot over medium-high heat. Brown the lamb on all sides for eight minutes until deeply caramelized. Remove and set aside.

In the same pot, add the diced onion and cook for five minutes until softened. Add the minced garlic, cinnamon, and cardamom, stirring for one minute. Add the chopped tomatoes and tomato paste, cooking for four minutes until the tomatoes break down into a thick, fragrant sauce.

Return the browned lamb to the pot and add enough water or broth to cover the meat by three centimetres. Bring to a boil, then reduce to a gentle simmer. Cover and cook for one hour until the lamb is very tender and the broth is rich and flavourful.

Remove the lamb pieces from the broth and set aside, keeping warm. Measure the remaining broth and add water if needed to make three cups. Add the rinsed rice to the broth, stir once, and bring to a boil. Cover tightly and reduce heat to the lowest setting.

Cook the rice for eighteen minutes without lifting the lid. Meanwhile, heat the remaining tablespoon of oil in a skillet and fry the thinly sliced onion over medium heat for twelve minutes, stirring frequently, until deeply golden and crispy. These caramelized onions are a defining garnish.

When the rice is done, fluff gently with a fork. Arrange the rice on a large serving platter, place the tender lamb pieces on top, and scatter the crispy caramelized onions over everything. Garnish with fresh cilantro and serve family-style as the centrepiece of the meal.