Kabsa lahm (lamb kabsa)

Instructions

1. Brown the lamb pieces in the oil over high heat for 8 minutes, then set them aside.
2. Sauté the thinly sliced onions until brown, then add the garlic, whole spices and tomato paste.
3. Add the grated tomatoes and cook for 5 minutes, then return the lamb to the pot.
4. Pour in the broth, prick the dried limes with a fork and add them, then simmer covered for 60 minutes.
5. Remove the limes and stir in the rinsed rice with the ground spices, adding broth as needed to cover.
6. Bring to a boil, then cook covered over very low heat for 20 minutes.
7. Let the rice rest 10 minutes off the heat, then arrange it with the meat and garnish with almonds and raisins.