Zamarod palaw

Step 1: Heat 6 tbsp sunflower oil in a heavy casserole over a medium heat and fry 2 onions for 10–12 minutes until golden brown.

Step 2: Add 1 ½ lb lamb shoulder on the bone and brown for 6–8 minutes, then stir in 3 cloves garlic, 1 tsp cumin seeds, 1 tsp ground cardamom, cinnamon and black pepper mixed and 2 tsp salt for 1 minute.

Step 3: Add 3 ¾ cups water, cover and simmer gently for about 60 minutes until the lamb is tender. Lift the meat out and keep the broth; you need about 400 ml.

Step 4: Wilt 1 ⅓ lb fresh spinach with 1 ⅜ oz fresh coriander and dill in a large dry pan over a medium heat for 2–3 minutes, just until collapsed, then blend with 150 ml of the lamb broth until smooth.

Step 5: Bring 12 ½ cups water and 1 tbsp salt to the boil, add the drained 1 ⅛ lb basmati rice and boil for 5–6 minutes until soft outside with a firm core. Drain.

Step 6: Stir the spinach purée and 250 ml of the broth into the casserole, then gently fold in the rice until evenly green.

Step 7: Bury the lamb in the rice, heap it into a mound and poke a few holes down to the base with the handle of a spoon.

Step 8: Wrap the lid in a clean tea towel, cover tightly and cook on a medium heat for 5 minutes, then on the lowest heat for 25 minutes until the rice is tender and the grains separate.

Step 9: Turn out onto a platter with the lamb on top and serve with yogurt and salad.