INGREDIENTS
2
lbs Lamb shoulder
1
Bay leaf, fresh
3/4 cup
Brown lentils
1/2 cup
Cilantro
1/2 cup
Currants
1 tsp
Orange, zest
2
Yellow onions
2 1/2 cups
Chicken stock
2 cups
Basmati rice
1/4 tsp
Black pepper, ground
1/8 tsp
Cardamom, ground
1/2 tsp
Cinnamon, ground
1/4 tsp
Red pepper flakes
1/2 tsp
Saffron, ground
1
Salt
1/2 tsp
Turmeric, ground
2 tbsp
Canola oil
1/3 cup
Almonds, toasted and roughly chopped
4 tbsp
Butter
3 tbsp
Water, orange blossom