Cook the Lamb: In a Dutch oven, combine the lamb chunks, onion, garlic, tomato, bay leaves, cinnamon stick, cumin, coriander, turmeric, cardamom, cloves, salt, and pepper. Add 6 cups of water or lamb broth and bring to a boil. Reduce the heat and simmer for 1.5-2 hours, until the lamb is tender and cooked through.
Prepare the Rice: While the lamb is cooking, rinse the basmati rice under cold water until the water runs clear. In a separate large pot, heat 1 tbsp ghee over medium heat. Add the cinnamon and cumin, sautéing until fragrant. Add the rinsed rice and stir to coat it in the ghee and spices.
Cook the Rice: Add 3 cups of the lamb broth (from cooking the lamb) to the rice. Bring to a boil, then cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed.
Fry the Garnishes: In a small skillet, heat 2 tbsp of ghee over medium heat. Fry the raisins and slivered almonds until golden brown. Remove from heat and set aside.
Assemble the Mandi: On a large platter, spread the cooked rice. Place the tender lamb on top of the rice, and pour over some of the remaining broth for added moisture. Garnish with fried almonds, raisins, and fresh cilantro.
Serve hot, ideally with flatbread on the side to scoop up the lamb and rice.
