Kabsa with Lamb and Cardamom

Method

1. Brown lamb in oil, add onions, tomato, and spices, cook 10 minutes.
2. Add rice and enough water, bring to a boil, reduce heat and simmer 20 minutes.
3. Let rest 10 minutes before serving, fluff with a fork.
4. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.