Prepare the Lamb: In a Dutch oven, heat 2 tbsp of ghee or vegetable oil over medium-high heat. Add the lamb chunks and brown them on all sides for about 10 minutes. Remove the lamb and set aside.
Cook the Aromatics: In the same pot, add the remaining 2 tbsp of ghee. Add the chopped onions and cook until they are soft and golden, about 8 minutes. Add the garlic and cook for 1 more minute until fragrant.
Add the Spices and Tomatoes: Add the cinnamon, cumin, coriander, turmeric, cardamom, salt, and black pepper. Stir to coat the onions and garlic with the spices. Add the chopped tomatoes and cook for 5 minutes until the tomatoes soften.
Simmer the Lamb: Add the browned lamb back to the pot, along with the dried black limes and 5 cups of water or lamb broth. Bring to a boil, then reduce the heat to low and cover. Simmer for 1 ½ hours, until the lamb is tender.
Prepare the Rice: While the lamb is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, heat 1 tbsp of ghee or vegetable oil over medium heat. Add the rice and sauté it for 2-3 minutes. Add 4 cups of lamb broth from the cooking lamb, along with cinnamon, cumin, and salt. Bring to a boil, then cover and simmer on low heat for 15-20 minutes, until the rice is tender and the liquid is absorbed.
Fry the Garnishes: While the rice and lamb cook, heat a small amount of oil in a skillet over medium heat. Fry the almonds and raisins until golden brown and crispy, then set aside.
Assemble the Kabsa: Once the lamb is cooked, remove the lamb pieces from the pot. In a large serving platter, spread the rice. Place the lamb pieces on top of the rice. Drizzle any remaining sauce from the pot over the rice and lamb. Garnish with fried almonds, raisins, and fresh cilantro.
Serve the Kabsa hot, ideally with a side salad or flatbread.
