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PdfPlace the lamb in a large pot and sauté it until it releases its own juices and then absorbs them again.
Add the chopped onion, carrot, and garlic.
Add the almonds, butter, and olive oil and continue cooking, stirring occasionally, until the vegetables soften and all the ingredients are nicely sautéed.
Add the boiled chickpeas, currants, salt, pepper, and cinnamon.
Sauté the spices for a few more minutes to allow their aromas to develop and infuse the dish thoroughly.
Spread the basmati rice evenly over the mixture and add the beef broth.
Sprinkle the cumin seeds and lightly crushed cardamom pods on top.
Close the lid of the pot and simmer slowly over low heat until the rice absorbs all the water and is nicely cooked.
Let it rest for a short time before serving.