Kabuli Pulao

1: Heat 3 tbsp of oil in a pan and fry the lamb for about 6 minutes until golden brown.

2: Remove the meat and fry the onions and garlic in the same oil for 6 minutes until soft.

3: Add tomato paste, turmeric, black pepper, and salt, and stir for 5 minutes.

4: Add 2 cups of water and the lamb. Let it simmer on low until the sauce thickens.

5: Heat 1 1/2 tbsp oil in a pan. Add the carrots and fry them over low heat for about 5 minutes.

6: Add sugar and cardamom on top and cover, letting them caramelize for about 5 more minutes. Add the raisins and remove from the heat.

7: Wash the rice and add it to at least 4 cups of salted boiling water. After 4 minutes, drain it.

8: Add half the rice to a pot. Add the carrot-raisin mixture on top. Add the rest of the rice and top with lamb.

9: Use the handle of a wooden spoon to poke 5 holes through to the bottom of the pot to allow extra liquid to boil out.

10: Cook on medium-high for 4-5 minutes. Lower the heat to low and simmer for 15 minutes.

11: Gently stir it all together and serve!