Step 1: Prepare the Lamb

• Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.

Step 2: Sauté Onions and Aromatics

• In the same skillet, add a bit more oil if needed. Add the sliced onions and cook until softened and lightly caramelized, about 8-10 minutes.
• Add minced garlic, ground cumin, ground coriander, turmeric, cinnamon, salt, and pepper. Cook for another 2 minutes until fragrant.

Step 3: Cook the Rice

• Drain the soaked rice and add it to the skillet with the onions and spices. Stir well to coat the rice with the spices.
• Return the browned lamb cubes to the skillet. Add diced carrots, peas, and chicken or lamb broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

Step 4: Serve

• Fluff the pilaf with a fork and transfer it to a serving dish. Garnish with chopped fresh cilantro or parsley before serving.