Corinthian raisins and peeled pistachios for garnish
Put the lamb in a large saucepan with the water, the onion, those nails, the cinnamon sprig, cardamom pods and salt. Bring to the boil.
Degrease the broth and let it simmer between 1 and 1 1/2 hours, depending on the size of the jugs. Remove the lamb and let it cool. Strain the broth and if necessary add water until you complete 5 cups.
Heat the ghee in a small frying pan and saute the onion and garlic until well reduced and barely brown. Add the ground spices.
Bone the jugs and cut the meat into dice. Put them in a bowl with the onion and spice mixture.
Wash and drain the rice. Put half in a large casserole, cover with the onion and lamb and top the rest; nice cover. Roast the saffron strands in a frying pan until crisp, without deily trying to remove. Put them in a bowl and crush them with the back of a spoon. Add water and dissolve. Pour in the casserole the broth i had reserved and the saffron and bring it to the boil. Tapelo, reduce the heat to the minimum and let it cook 20 minutes. Lightly uncover and sponge the rice:, Serve with raisins and pistachios.
Prepare this dish immediately before serving. Served as an accompaniment.
Recipes easy to https://recetasdecocinafaciles.NET /