Lamb Machboos and Dakkous
Wash the leg of lamb or large lamb pieces and place in a pot. Cover with water and spices. Simmer for 1 hour or until the meat is tender.
When the meat is tender, remove it from the pot and strain and reserve the stock.
While the meat is cooking, rinse the rice, leave to soak in cold water for 15 minutes, then drain well. Prepare the Heshew and Dakkous.
In a separate pan, heat 1/4 cup oil. Sprinkle the meat with 1 teaspoon of cardamom, brown it in the oil and remove.
To the remaining oil, add the drained rice and 4 cups of stock. Bring it to a boil, reduce the heat and simmer until all the liquid is absorbed.
Pour saffron water over the rice and top it with the meat. Cover well and warm on lowest heat for 15 minutes.
Spoon the rice on a serving dish, top with the Heshew and the meat. Serve with Dakkous.
For the Heshew, brown the onions in a non stick pan without oil, stirring constantly. Add the pine nuts and brown, then add the drained sultanas and spices, set aside.
For the Dakkous, fry the onions and garlic until golden brown. Add the remaining ingredients, stir and simmer for 5 minutes.