Persian Spiced Risotto from Persia in Peckham by Sally Butcher

Ingredients

• 1 small, lean shoulder of lamb
• 1 large onion, chopped
• 5–6 dried limes, washed and pricked
• 1½ teaspoons ground turmeric
• salt and pepper
• 2 large onions, chopped
• 4–5 cloves garlic
• butter
• 250 g raisins, soaked in water for 15 minutes
• 2 tablespoons nibbed almonds
• 150 g pine nuts
• 2 tablespoons nibbed pistachios
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cardamom
• 1200 g arborio rice (or 150g per person), washed and drained
• 2 teaspoons crushed dried rose petals
• 1 teaspoon ground saffron steeped in boiling water
• chopped parsley to garnish