1 kg lean diced lamb 50g butter ¼ tsp ground allspice ¼ tsp grated nutmeg 2 onions, finely chopped 25g raisins 150g dried apricots ¼ tsp ground cinnamon 450g long grain rice Salt and pepper
Heat butter in a thick-bottomed pan, sauté the diced lamb for 10 mins. Add the chopped onion and reduce heat. Stir until the onion is golden and the meat well browned. Add the remaining ingredients except the rice, cook for 2 mins, stirring all the while. Cover with cold water, bring to the boil then reduce heat. Cover and allow to simmer for 1½ hours until the meat is very tender. Meanwhile, prepare the rice. Bring 900ml of water to the boil and add ½ tsp salt. Wash the rice and add to the boiling salted water, bring back to the boil for 2 mins, reduce heat and simmer for 10-15 mins. Drain. Serve in a heatproof casserole: place the cooked meat on a bed of rice and drizzle the sauce around the rice. Cook for a further 10 mins in a hot oven. Country of origin: Iran