Hearty Lamb and Aromatic Spice Pilaf

1. Make the Aromatic Broth

In a 4-quart pot, combine the beef broth and lamb cubes.

2. Prepare the Spice Bundle

Tie together one peeled onion, garlic, ginger, peppercorns, cardamom, cumin, cinnamon, coriander, fennel, and bay leaves securely in a piece of cheesecloth. Add this bundle to the pot with the lamb and broth, along with 1 teaspoon of salt. Bring the pot to a boil, skimming off any scum that forms on the surface. Once boiling, cover the pot, reduce the heat, and let it simmer for 35 minutes.

3. Fry the Onions

While the broth is simmering, take the remaining peeled onion and slice it into thin half-circles. Heat the vegetable oil in a 10-inch skillet over medium heat. Add the onion slices and fry them until they are crisp and dark brown, which should take about 10 minutes. Remove the onions with a slotted spoon and drain them on paper towels.

4. Remove Spice Bundle and Strain Broth

Once the broth has finished simmering, remove the spice bundle from the pot, squeezing it to extract all the liquid before discarding it. Strain the broth and set aside the lamb pieces.

5. Brown the Lamb

Reheat the skillet you used for frying the onions. Add 1 teaspoon of cumin seeds and 2 large or 4 small cardamom pods, frying them until they release their aroma. Add the drained lamb pieces to the skillet and fry them until they are browned on all sides.

6. Assemble the Pilaf

In a 4-6 quart pot, layer 1 cup of the rice, followed by half of the browned lamb. Add the remaining rice and top with the rest of the lamb. Pour 3.5 cups of the strained broth over the layers, adding 1 teaspoon of salt. Bring the pot to a boil, then cover and reduce the heat to low, cooking for 20 minutes.

7. Cook and Stir

After 20 minutes, gently stir the rice and meat with a fork to distribute the flavors, then cover and cook for another 20 minutes. Check the upper layer of rice for doneness; if it needs more cooking time, stir again and cook for an additional 10 minutes if necessary.

8. Serve

Once the pilaf is fully cooked, turn off the heat and let it sit covered for a few minutes. Serve the pilaf with the browned onions sprinkled on top.