Saudi arabian rice

Ingredients:

2 1/2 kg, 80 oz, lamb leg or shoulder meat, large cubes
4 cups long grain rice
1/2 kg, 16 oz, carrots, peeled and finely chopped
1 green pepper, seeded and finely chopped
1/2 kg, 16 oz, green peas
1 kg, 32 oz, red tomatoes, peeled and chopped
1 kg, 32 oz, finely chopped onion
1 medium sized garlic head, peeled and crushed
1/2 teaspoon ground saffron
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1 tablespoon salt
Shortening for frying
Fried almonds and pine nuts for garnishing

Preparation:

Fry meat pieces till brown from both sides.
Cover with water, bring to a boil then cook gently over medium heat for 2 hours or till tender.
Reserve stock. Soak rice for 15 minutes.
Drain, wash well, then drain again.
Add shortening to a pot, fry on medium heat all ingredients except rice and meat.
Cook on low heat for about 10 minutes or until tender.
Add rice to vegetables in pot, stir fry for 4 minutes on medium heat.
Add stock meat until stock covers rice. Cover pot.
Cook on low heat for 30 minutes or until tender.
Serve rice in a large platter.
Garnish with meat, almonds and pine nuts.