INGREDIENTS
1 3/4 kg
Lamb
600 g
Carrots
1
Lime
1 handful
Mint, fresh leaves
4
Oranges, organic
400 g
Yellow onions
1/2 tsp
Cinnamon, ground
4
Pods green cardamom
1 pinch
Saffron threads
1
Salt
2 tbsp
Sugar
1 tbsp
Olive oil
40 g
Pistachios, unsalted
30 g
Butter
2 tbsp
Flower water, orange