Maghrebi Spiced Lamb and Rice

In a skillet, heat the oil, fry the raisins and set them aside. Add the almonds to brown, remove them, then sprinkle the flour on the onion and fry it until golden; keep for garnish.

Use the remaining oil from frying and place it in a large pot, then heat well.

Add the onion and stir until it becomes slightly dark golden, add the garlic and stir, add the meat and stir until it dries, then add the black pepper, cumin, ground cloves, cinnamon, cardamom, and stir to sear all ingredients well.

Add the tomatoes and tomato paste and leave for a few minutes to integrate, then add the yogurt and leave for a few minutes to blend. Cover the meat with water and let it boil on high heat, then reduce the heat and leave it to cook completely, with a little broth remaining.

Wash the rice and soak it for 15 minutes.

Heat the ghee and corn oil, add the whole cloves, whole cardamom, cinnamon stick, and mastic, and let them toast a little, then add the rice, then add 8 cups of boiling water, add the salt, and let the rice boil vigorously until it absorbs the water a bit.

Place the meat over the rice, then take rice from the sides of the pot and cover the meat completely. Sprinkle the saffron and chili peppers, then reduce the heat and leave it for about 30 minutes until the rice is cooked and done.

For serving: Take the meat and place it in a dish, scoop the rice into a serving dish, place the meat on the rice, then garnish with the nuts, onion, and raisins.