Xinjiang pilaf Traditional

Ingredients

• 300 g long-grain rice (soaked 30 minutes)
• 300 g lamb (cut into large pieces)
• 2 large carrots (cut into matchsticks)
• 2 onions (sliced)
• 3 tbsp lamb fat or vegetable oil
• 1 tsp cumin powder
• 1/2 tsp cinnamon
• 3 whole cardamom pods
• 1 tsp salt
• 500 ml water or lamb stock
• Raisins (optional)