Heat oil in a large heavy-bottomed pot or wok over medium-high heat. Add lamb chunks and brown on all sides until golden.
Add sliced onions and cook until they become translucent and start caramelizing, stirring frequently.
Add minced garlic and cook for 1 minute until fragrant.
Stir in ground cumin and cook for 30 seconds to toast the spice.
Add julienned carrots and stir well, cooking for 2 minutes.
Rinse rice under cold water until water runs clear, then add to the pot and stir for 2 minutes to coat with oil.
Add stock, bay leaves, cardamom pods, salt, and black pepper. Stir well and bring to a boil.
Reduce heat to low, cover the pot tightly, and simmer for 25-30 minutes until rice is cooked and liquid is absorbed.
Turn off heat and let rest for 5 minutes without opening the lid.
Fluff rice with a fork, breaking up any clumps. Transfer to a large serving platter.
Garnish with fresh cilantro and pomegranate seeds. Serve while hot on a communal platter for hand-eating.
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