Spiced Roasted Lamb with Rice and Nuts

Ingredients

2267 g	lamb leg or 2 shoulders
1 tsp	cinnamon
½ tsp	mixed ground spices
½ tsp	ground cumin
½ tsp	ground cardamom
to taste	salt
2 tbsp	oil
1	onion, cut in quarters
1 head	garlic, halved
2 ½ cups	basmati rice
1	large onion, chopped
226 g	minced beef
½ tsp	ground nutmeg
½ tsp	ground cloves
4 ¼ cups	chicken broth (prepared from Renzo chicken stock)
⅓ cup	sliced almonds
⅓ cup	pine seeds
⅓ cup	pistachios

Instructions

1. Preheat oven to 210°C (425°F). Trim and wash the lamb to remove excess fat and pat dry with a cloth.
2. Rub the lamb with spices, salt, and oil. Place it in a large roasting pan and roast for 20 minutes.
3. Remove from oven, add 4 ¼ cups water, quartered onion, and halved garlic. Cover tightly with foil and return to the oven. Reduce heat to 150°C and roast for about 3 hours.
4. Meanwhile, rinse and drain the rice. In a large pan, sauté the chopped onion in oil until soft. Add the minced beef and cook while stirring constantly until browned.
5. Season with salt, nutmeg, mixed spices, cinnamon, and cloves. Mix well, then add the rice and combine thoroughly.
6. In a separate pan, fry the almonds, pine seeds, and pistachios in a little oil until golden and set aside.
7. Once the lamb is fully cooked, transfer to a serving dish. Arrange the cooked rice around or beneath the lamb.
8. Sprinkle the toasted nuts over the rice. Serve the meat broth from the roasting pan on the side.