Mikbas (spiced tomato and lamb rice)

Instructions

1. Rinse the rice in clear water until the water is nearly clear, then soak it for 30 minutes.
2. In a large pot, brown the lamb pieces in half the ghee for 8 minutes.
3. Add the sliced onions and let them color for 10 minutes.
4. Stir in the garlic, spices, tomato paste and grated tomatoes, then let it reduce for 5 minutes.
5. Pour in the water, add the pierced dried limes, season with salt and pepper, then simmer for 40 minutes until the meat is tender.
6. Remove the lamb and keep it warm. Measure the broth: you need about twice the volume of rice.
7. Bring the broth to a boil, add the drained rice and cook over medium heat for 12 minutes until almost all absorbed.
8. Cover, lower to the minimum and let it rest for 15 minutes.
9. Spread the rice on a large platter, place the lamb on top and drizzle with the remaining melted ghee.