Shab Daig

• 1 lb. lamb, cut into bite-sized pieces
• 3 cups basmati rice, rinsed and soaked in cold water for 30 minutes
• 4 tbsp. oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, peeled and minced
• 2 tsp. cumin seeds
• 4 green cardamom pods, crushed
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. paprika
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• Salt to taste
• 4 cups water
• Fresh cilantro for garnishing

1. In a large pot or Dutch oven, heat the oil over medium heat.
2. Add the chopped onions and sauté until they are golden brown.
3. Add the minced garlic and ginger and sauté for 1-2 minutes.
4. Add the cumin seeds, crushed green cardamom pods, cinnamon stick, and bay leaves. Sauté for 1-2 minutes.
5. Add the coriander powder, cumin powder, paprika, turmeric powder, red chili powder, and salt. Mix well.
6. Add the lamb pieces to the pot and stir well to coat them with the spice mixture.
7. Add 4 cups of water to the pot and bring the mixture to a boil.
8. Once it comes to a boil, reduce the heat to low and cover the pot with a lid.
9. Let the lamb cook on low heat for 2-3 hours, or until it is tender.
10. Drain the soaked rice and add it to the pot with the lamb. Mix well.
11. Add enough water to cover the rice and lamb by about 1 inch.
12. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
13. Let the rice cook on low heat for 1-2 hours, or until it is cooked through.
14. Once the rice is cooked, remove the cinnamon stick and bay leaves and discard.
15. Serve hot, garnished with fresh cilantro.

Enjoy your delicious Shab daig!