Kabsa Iraqi (Iraqi kabsa)

Instructions

1. Brown the lamb pieces in the oil with the sliced onions until golden.
2. Add the tomato paste, spices and cinnamon, then pour in the broth. Cover and simmer for 60 minutes.
3. Meanwhile, rinse the rice and soak it for 20 minutes in cold water.
4. Remove the meat and strain the broth. Measure 750 ml of broth to cook the rice.
5. Fry the raisins and almonds briefly in a little oil, then set them aside.
6. Cook the drained rice in the hot broth for 15 to 18 minutes over low heat, covered. Spread it on a large platter, top with the meat and garnish with raisins and almonds.