Slow Cooked Lamb with Arabic Rice and Toasted Almonds

Peel and quarter the onions and using a food processor blitz until finally and evenly chopped. In a large pot, using 1/2 cup of the olive oil fry the onions until golden.

Add the washed meat to the pot and brown with the onions before adding the seasoning, along with the bay leaves and lastly enough boiling water to fill the pot to the top.

While the meat is boiling on low heat, collect and dispose of the froth that forms on the surface of the pot. Allow the meat to cook on low heat for 3-4 hours.

Wash the rice until the water runs clear and set aside. In a medium pot, heat up the rest of the oil and fry the crushed vermicelli until lightly golden. Pour the washed rice into the pot and fry together for 2 minutes or so before adding 4 cups of the meat broth. Turn the heat on low and allow to cook and become fluffy to the touch of your fork.

Using a few tablespoons of any oil of choice, toast the almonds on low heat until golden brown and crispy.

Don't forget to enjoy the broth along with your meal.