Instructions: The cuisines of both the Middle East and India share a love of spices and seasoned rice dishes, called pilaf in the Middle East and biryani in India. This Lamb:
2 pounds lamb shoulder, trimmed, cut into 1 1/2 inch cubes Salt, freshly ground pepper
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
3/4 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 cups chicken broth
1/2 cup golden raisins

Pilaf:
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 cups long-grain or basmati rice
Salt, freshly ground pepper
5 cups chicken broth
3/4 cup pine nuts, toasted (see note)

2 tablespoons unsalted butter
2 pounds fresh spinach, washed, dried
Parsley sprigs (optional)

To make lamb: Season lamb with salt and pepper. Heat oil in large Dutch oven over medium-high heat. Add lamb in batches; brown on all sides, about 5 minutes per batch. Remove lamb; set aside.

Add garlic and onion; cook, stirring, until golden brown, about 2 minutes.

Stir in cardamom, cumin and coriander; cook 1 minute. Stir in chicken broth, scraping bottom of pan to dislodge brown bits. Return lamb to pan. Add raisins.

Cook, covered, over low heat until lamb is tender, about 1 hour, 15 minutes. If too soupy, remove cover, turn heat to high to reduce liquid, about 5 minutes.

Add salt and pepper to taste.

To make pilaf: Melt butter with oil in large, deep skillet over medium heat.

Stir in cardamom, cumin and coriander; cook, stirring, 1 minute. Stir in rice; cook until lightly golden, about 2 minutes. Add salt and pepper to taste.

Pour broth into skillet; heat to boil. Reduce heat; cook, covered, until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat. Let stand 5 minutes with kitchen towel between pan and lid to absorb condensation. Stir in pine nuts with fork, fluffing rice while mixing.

Melt 2 tablespoons butter in skillet. Cook spinach until wilted but still glossy and green, 3 to 4 minutes. Season with salt and pepper.

Place lamb with some of its liquid in center of large serving platter. Place spinach around lamb. Place rice around spinach. Garnish with parsley sprigs.

Note: To toast pine nuts, place in small dry skillet over medium heat. Cook, shaking almost constantly, until fragrant, about 2 minutes.

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