Afghan Qabuli Pulao with Lamb and Carrots

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.

Add the remaining 1 tablespoon of oil to the pot. Sauté the sliced onion over medium heat until deeply caramelized, about 10-12 minutes. Return the lamb to the pot.

Stir in the cumin powder, cardamom powder, salt, and black pepper. Add 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the lamb is tender.

While the lamb simmers, in a separate small pan, sauté the julienned carrots in a touch of oil over medium heat for 5 minutes. Add the golden raisins and cook for another 2 minutes. Set aside.

Drain the cooked lamb, reserving the broth. Layer the soaked and drained basmati rice over the lamb in the pot. Gently pour 3 cups of the reserved lamb broth over the rice. If you don't have enough broth, add water to make 3 cups total.

Bring the rice to a boil over medium-high heat, then reduce heat to low, cover tightly, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed.

Once the rice is cooked, gently fluff with a fork. Arrange the sautéed carrots and raisins over the rice, then sprinkle with slivered almonds. Serve immediately.