To prepare the palaw rice, add the oil and onion to a pressure-cooker pan over high heat and fry for 5 minutes, or until golden brown.

Add the lamb and stir occasionally for 5 minutes, or until the meat is browned and sealed.

Add 1 litre (4 cups) hot water and 1 tablespoon salt, place the lid on the pressure cooker and bring to high pressure.

Cook at high pressure for 15 minutes, then carefully release the pressure to remove the lid.

Using a slotted spoon, take out the meat (which should be lovely and tender) and set aside. Reserve the stock to flavour the rice.

Bring 2.5 litres (10 cups) water to the boil in a large saucepan.

Meanwhile, drain excess water from the rice, add it to the boiling water with 1 tablespoon salt and cook for 6–8 minutes, or until the rice is parboiled and the grains look like they have doubled in length.

Drain the rice in a colander and return to the saucepan.

Pour the meat stock over the rice, then add the cumin, cardamom and 1 tablespoon salt to the mix.

Using a large, flat slotted spoon, known to Afghans as a kafgeer, mix gently.

With the kafgeer, create a well in the centre of the rice and place the lamb in the well.

Cover the meat with rice and place the lid on the saucepan.

Cook over high heat until steam escapes from under the lid, then reduce the heat to very low and cook for 20 minutes.

For the topping, heat the oil in a frying pan over high heat until shimmering.

Add the carrot and fry for 4–5 minutes, or until slightly softened.

Remove with a slotted spoon and set aside in a bowl.

Add the sultanas to the oil and fry for 3 minutes, or until they are plump and float to the surface.

Remove with a slotted spoon and add to the bowl with the carrot.

Add the nuts, sugar and cardamom to the bowl, and mix gently.

Using the kafgeer, layer the rice and lamb onto a large serving platter, creating a heap.

Spoon the topping over liberally, then serve immediately.