Kabuli Pulao with Lamb, Carrots, and Raisins - Yummy Gusto

Ingredients

• 400 g basmati rice, soaked and rinsed
• 2 teaspoons cumin seeds (substitute half with black caraway seeds if available)
• 5 green cardamom pods
• 1 black cardamom pod
• 4 whole cloves
• 5 cm cinnamon stick
• 80 ml avocado oil or sesame oil, plus extra as needed
• 700–900 g lamb shank with bone, cut into large pieces
• 1 large yellow or Vidalia onion (350 g), quartered and thinly sliced
• 4 garlic cloves, finely grated
• 1.5 teaspoons fine sea salt, or to taste
• 1 teaspoon ground black pepper
• 1 litre water (plus more as required); reserve 825 ml broth
• 70 g whole raw almonds, soaked and peeled
• 250 g carrots, shredded
• 160 g raisins, soaked for 30 minutes
• 2 tablespoons granulated sugar
• 1 teaspoon sugar, for sautéing carrots and raisins
• 0.5 teaspoon ground cardamom, for sautéing carrots and raisins
• Ghee, as desired for added richness