Ingredients

• 1.5–2 kg bone-in lamb shoulder · 2 tbsp ghee · 1½ tsp salt
• 10 cardamom · 5 bay leaves · 1 cinnamon stick · 1 tbsp peppercorns
• Rice
• 3 cups medium-grain rice · ¼ tsp turmeric · 2 tbsp ghee · 2 tsp salt · 3 cups stock
• Sauce
• 500g liquid jameed · 2 tbsp cornstarch · 2 cups stock
• Markook bread · ½ cup toasted almonds · parsley

Method

1. Salt and sear the lamb, cover with water, add the whole spices, and simmer about 1½ hours (or pressure-cook 40 minutes). Reserve about 5 cups broth.
2. Toast the rice with turmeric and cook in 3 cups broth for 20 minutes.
3. Blend the jameed with 2 cups broth and the cornstarch and boil 5 minutes to a soupy sauce.
4. Add the lamb to the jameed and simmer 10 minutes — never hard-boil, or the yogurt splits.
5. Layer markook, jameed, rice and lamb; finish with almonds and parsley.