Ghuzi

Instructions

1. Brown the lamb pieces in the oil over high heat for 6 to 8 minutes, then remove them.
2. In the same pot, sauté one sliced onion until golden, then add the garlic, spices and cinnamon for 1 minute.
3. Return the lamb, cover with water or broth, season with salt and pepper, then simmer covered for 1 h 30 to 2 hours, until the meat falls apart.
4. Rinse the rice, then cook it separately in the filtered, saffron-infused cooking liquid, about 15 minutes at a gentle simmer.
5. Meanwhile, fry the second sliced onion in the ghee until crispy, then drain it. Toast the almonds and raisins in the same fat.
6. Spread the rice on a large platter, place the meat on top, and garnish with halved hard-boiled eggs, fried onions, almonds and raisins, then serve hot.