Lamb Pulao

Name: Lamb Pulao
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: Ingredients; 2 cups basmati rice, soaked for 30 minutes and drained; 1 lb lamb shoulder or leg, cut into 2-inch pieces; 3 tablespoons ghee or vegetable oil, divided; 2 large onions, thinly sliced; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 bay leaf; 4-5 green cardamom pods, lightly crushed; 1 cinnamon stick (2-inch piece); 4-5 whole cloves; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds, crushed; 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1 teaspoon salt (or to taste); 3 cups warm lamb or chicken stock; 1/4 cup fresh mint leaves, chopped; 1/4 cup fresh cilantro, chopped; 1/4 cup almonds or cashews, sliced (optional)