1. First, wash each piece of American Lamb thoroughly under cold water and place in a large pot.

2. Fully cover the meat with water. Place on the stove and bring to a boil.

3. Once water is boiling, the meat will release excess residue to the top of the pot which you will carefully spoon off into a bowl or the sink so the water is fairly clear.

4. At this point, add the bay leaves, onion, dried lime, cardamom, curry, 7 spice, salt, and pepper. Bring the heat down to medium and allow for this to cook for 1 hour 45 minutes. Then, check on it and take a piece out. If it easily falls apart in your hands then it is tender enough. If not, put back for another 15 minutes.

5. Once meat is ready, take the pieces out of the broth and place in a large pan. Save the broth.

6. Saute the peas and carrots in olive oil with the seasonings for a few minutes.

7. Now, rinse the rice and add the spices to it along with the peas and carrots. In a pot, add the olive oil to the bottom and then the rice and then the sifted lamb broth from the meat. I use 1.5 cups of broth per 1 cup of rice. Let this come to a boil then a simmer until rice is cooked. Add more broth if necessary.

8. Then, mix together the olive oil, lemon juice, paprika, salt, pepper, 7 spice, and curry powder from part 2 of lamb prep and pour it over the cooked meat. Cover in aluminum foil and bake at 330 F for 10-15 minutes.

9. Also, saute some slivered almonds and pine nuts in a tbsp of olive oil until golden brown and set aside.

10. Plate this dish by first putting the rice layer then the pieces of meat garnished with the nuts and parsley. Serve with yogurt and salad.