Sultan Hawash (chicken rice)

Instructions

1. Brown the goat pieces in the oil over high heat for 5 minutes, then set them aside.
2. In the same pot, caramelize the sliced onions for 10 minutes with a little salt.
3. Add the garlic, hawaij, cardamom and cinnamon, then the tomato paste and diced tomatoes, and cook for 5 minutes.
4. Return the meat, cover with hot water, then simmer covered for 45 minutes, until the meat is tender.
5. Rinse the rice, then cook it in the meat broth (about twice its volume) for 15 to 18 minutes over low heat, covered.
6. Arrange the rice on a platter, place the meat on top, drizzle with clarified butter and sprinkle with raisins if using. Serve to share.