Lamb qabooli

With spiced rice, chickpeas and raisins.
This is from a recipe seen on Saturday Kitchen, demonstrated by Dina Macki, a chef from Oman.
Her recipe was for lamb shanks but I had half a shoulder of lamb, so used that.
It was a very complicated and lengthy recipe which called for many, many spices and other ingredients.
Not everything was in stock; for instance I was clean out of dried limes!

Now a little twist.

The Sultanate of Oman is inextricably linked with Zanzibar. This country is a huge producer of spices, notably cloves. The Qabooli relied heavily on spices, especially cloves. They were included in the dry, roasted spice mix (baharat) that I made as well as the cooking marinade for the lamb and the side dishes.

I was very pleased to use cloves from Zanzibar; a recent present from my family who visited Zanzibar a few months ago.