Preparation

Soak the basmati rice, in the meantime, cut the onion in thin slices and the tomato in dices. Fry the onion with the cardamom, the cinnamon, the clove and the star anises in Extra Virgin Olive Oil. When the onion become brown gold, add the tomato, and then the other grounded spices and the yogurt. Fry the dough for a few minutes.

Add the slices of lamb to the dough and fry until there is no more water left. Cover up with more water and leave it cook on low heat until the meat is tender.

Drain the rice and add the meat with a little bit of water, Extra Virgin Olive Oil and salt. Let it cook until water disappears completely.

Lastly, add the fresh coriander and leave it rest.