Afghan Kabuli Pulao

Place lamb shoulder in a pot of boiling water to par-boil.

Skim off all the foam and impurities that rise to the surface.

Transfer the cleaned lamb to a pressure cooker or a clean pot.

Add the halved onion, bay leaves, cinnamon stick, cumin seeds, cardamom pods, and black peppercorns to the pot with the lamb.

Cover with fresh water and season generously with salt.

Secure the lid and pressure cook on high for 15 minutes. Alternatively, bring to a boil in a regular pot, then reduce to a simmer, cover, and cook for 1-2 hours until tender.

While the lamb cooks, place the basmati rice in a large bowl, cover with cold water, and let it soak for 30 minutes.

In a separate pan over medium heat, melt 2 tablespoons of ghee.

Add the shredded carrots and granulated sugar. Sauté for a couple of minutes until the carrots begin to caramelize.

Add the raisins to the carrots and cook for another minute. Remove from heat and set aside.

Once the lamb is cooked, allow the pressure to release naturally. Remove the lamb pieces and set them aside. Strain the broth into a clean pot.

Bring the strained broth to a boil. Drain the soaked rice and add it to the boiling broth.

Cook the rice for 6-7 minutes until it's about 80% cooked but still firm. Drain the rice, reserving about 1/2 cup of the broth.

In a large, clean pot over low heat, melt the remaining 1 tablespoon of ghee.

Add half of the par-cooked rice to create the first layer.

Sprinkle the rice with half of the ground cardamom, nutmeg, cloves, and cumin. Drizzle with half of the burnt sugar syrup.

Arrange the cooked lamb pieces over the spiced rice.

Top with the remaining rice, and sprinkle with the rest of the ground spices and burnt sugar syrup.

Finish with a layer of the caramelized carrots and raisins.

Pour the reserved 1/2 cup of lamb broth over the top.

Cover the pot tightly with aluminum foil and then the lid. Cook on the lowest possible heat for 30 minutes to steam.

Carefully invert the pot onto a large serving platter.

Garnish with any extra lamb, carrots, and raisins you may have reserved. Serve immediately.