Kabuli pulao

Step 1: Heat ¼ cup vegetable oil in a large heavy pot over a medium heat. Add 1 tbsp sugar and stir until it melts and turns a deep amber. Add 2 onions straight away and fry for 10 minutes until dark golden.

Step 2: Add 2 ¼ lb lamb shoulder on the bone and brown on all sides for 8 minutes. Stir in 4 cloves garlic, 2 tsp ground cumin, 1 tsp ground cardamom, 1 tsp black pepper and 2 tsp salt for 1 minute.

Step 3: Pour in 5 ¾ cups water, bring to a boil, skim, then cover and simmer over a low heat for 60–70 minutes until the lamb is tender and comes away from the bone.

Step 4: Meanwhile make the topping: heat 2 tbsp vegetable oil in a frying pan over a medium heat, fry 3 carrots for 5 minutes until just soft, add 2 ⅞ oz raisins and 1 tbsp sugar and cook for 2 minutes until the raisins puff. Toast 1 ⅜ oz slivered almonds separately in a dry pan. Set aside.

Step 5: Lift out the lamb. Measure the stock: you need 800 ml (boil it down or add water). Bring the stock back to a boil in the pot.

Step 6: Drain 1 ⅛ lb long-grain basmati rice and add it to the boiling stock. Boil uncovered for 6–8 minutes until the liquid drops below the surface of the rice and small holes appear. A common mistake is stirring now; it breaks the grains and makes the rice sticky.

Step 7: Push the lamb pieces into the middle of the rice, scatter the carrots and raisins on top, cover with a tight lid wrapped in a tea towel, and steam over the lowest heat for 25 minutes. The lamb should be piping hot and the rice fluffy and separate.

Step 8: Rest 5 minutes off the heat. Spoon the rice onto a platter with the lamb in the centre, and finish with the carrots, raisins and almonds.