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Ingredients
  • 6 tablespoons ghee or clarified unsalted butter
  • 2 ½ pounds boneless lamb shoulder, cut into 1- to 1 ½-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 large yellow onions, 1 diced and 1 sliced for serving
  • 3 cups whole milk Greek yogurt
  • 1 lemon, juiced
  • 1 large egg white
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 cups long-grain rice, such as jasmine
  • ½ cup blanched slivered almonds
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground turmeric
  • ½ cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon sumac
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