Step 1

Put the lamb in 6 cups of water, bring to a boil and add the spices.

Step 2

When the water comes to a boil turn down to a slow simmer.

Step 3

Cook for 2 hours or until the meat is tender. Add more boiling water if necessary.

Step 4

Once the meat is done, pour through a sieve and preserve the water. Set the meat aside on a plate for later.

Step 5

Wrap the laban in a cloth and break into pieces with a hammer.

Step 6

Place the laban and 4 cups of water in a food processor and process until laban has dissolved.

Step 7

Pour laban into a bowl through a sieve, set aside.

Step 8

Pour the laban into the meat water, and put back on the heat. Bring to a boil.

Step 9

Add the lamb chunks to the sauce (leaving out the spices).

Step 10

In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of saffron.

Step 11

Bring to a boil, then reduce to a simmer and cook until all the water has gone.

Step 12

Toast your almonds in a frying pan with a little olive oil.

Step 13

Tear bread into little pieces on a plate as a base for the meal.

Step 14

Ladle some of the sauce over the bread on the plate.

Step 15

Spread the rice over the bread.

Step 16

Ladle more sauce over the rice.

Step 17

Place the lamb chunks on top of the rice.

Step 18

Ladle more sauce over the top.

Step 19

Sprinkle toasted almonds and parsley over the entire dish.