For the lamb broth: In a large 7 or 8-quart Dutch oven or stockpot, heat olive oil over medium-high heat until just shy of smoking. Working in batches to avoid crowding the pot, add the lamb and cook, turning occasionally, until well browned on all sides, about 4 minutes per side. Return all lamb to the pot.

Add the cardamom, bay leaves, allspice, cinnamon, black pepper, ground coriander seed, cumin, turmeric, and the whole onion followed by the water and salt. Bring to a boil over high heat, skimming any foam that rises to the surface, then lower heat to a simmer and cook until lamb is tender, about 2 hours. Remove from heat and strain lamb broth through a fine mesh strainer set over a large heatproof bowl. Discard onion, bay leaves, and cardamom pods. Transfer lamb to a platter and set aside.

For the rice: Preheat oven to 325°F (160°C). In a Dutch oven, heat olive oil and butter over medium heat until butter is melted. Add onions, lower heat to medium-low, and cook, stirring occasionally, until softened and golden, 10 to 15 minutes.

Add the garlic and cook, stirring, until garlic is just starting to turn a golden hue, about 2 minutes. Stir in salt, cumin, allspice, cinnamon, black pepper, coriander seed, and turmeric, cook for 1 minute, then stir in the rice until evenly coated. Stir in the chickpeas until well combined.

Add 1 quart (940ml) lamb broth to the rice mixture, increase heat to high and bring the broth to a boil; reserve additional broth for another use. Immediately remove from heat, arrange the reserved lamb on top of the rice, cover the pot, and cook in the oven until the rice is fully cooked, all the broth has been absorbed, and the lamb has browned on its exposed surface, about 1 hour. Remove from oven and let stand, covered, for 15 minutes.

Uncover pot, sprinkle with toasted almonds and minced parsley, and serve, passing yogurt in a separate bowl at the table.