Cook the Lamb: In a Dutch oven, combine the lamb, onion, garlic, tomatoes, cinnamon stick, cardamom pods, cumin, coriander, allspice, turmeric, 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, or until the lamb is tender and the flavors are well-developed.
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 of ghee or butter over medium heat. Add the cinnamon and cumin, sautéing until fragrant. Add the rinsed rice and stir to coat it with the ghee and spices.
Cook the Rice: Add 3 cups of lamb broth (from cooking the lamb) to the rice and bring to a boil. Once boiling, reduce the heat to low and cover the pot. 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 or butter over medium heat. Fry the raisins, almonds, and pine nuts until golden brown and fragrant. Remove from the heat and set aside.
Assemble the Quzi: On a large serving platter, spread the cooked rice. Arrange the tender lamb pieces on top of the rice, and pour over some of the remaining broth for added flavor and moisture. Garnish with fried raisins, almonds, pine nuts, and fresh parsley, if desired.
Serve the Quzi hot, ideally with flatbread or a fresh salad on the side.
