🌎 The World Cookbook

1 lb lamb shoulder (shank) cut into pieces
2 1/2 cups rice
5 tomatoes, peeled, seeded and diced
1 tablespoon tomato paste
1 red onion, sliced
2 onions, finely chopped
4 garlic cloves, crushed
2 dried cayenne peppers (or 1/2 teaspoon of chili powder)
4 tablespoons oil
1 teaspoon cumin
6 cardamom seeds
2 pinches cinnamon
Salt
A few cilantro leaves, chopped

Preheat oven at 350 F. In a dutch oven, pan fry the meat over medium high heat. Brown on all sides without burning. Add all the onions and sweat. Add garlic, tomatoes, chili peppers and tomato paste. Add salt and spices. Cover everything with boiling water and put the dutch oven in the oven for 45 minutes. Check the tenderness of the meat and continue cooking if necessary. Also check the liquid level and add water while cooking if necessary. Remove the dutch oven from the oven and place on medium heat. Pour the rice, mix well, cover and cook rice 15 minutes (5 minutes over medium heat then 10 minutes on low heat). Check the amount of liquid again and add water to cook the rice if necessary. The rice should be slightly sticky and juicy.