By An Edible Mosaic
Prep Time: 15 min
Cook Time: 45 Min
Ingredients
Pro tip
Toast the nuts and set them aside (we'll use them later for garnish).
Brown the lamb.
Saute onion in ghee, and then toast the rice. Add the spices and stock, bring to a boil, then cover and turn the heat down to cook.
Once the rice has absorbed the cooking liquid, let it sit (covered) for 10 minutes. After that, fluff it with a fork.
Transfer the rice to a serving platter, and spread the browned meat on top. Sprinkle on the toasted nuts and fresh parsley. Enjoy!