Step-by-Step Instructions

1. 1.Toast Coconut and Sesame Seeds

   In a small saucepan over medium heat, toast the shredded coconut until lightly golden brown, stirring constantly for about 1-2 minutes. Remove and set aside. In the same pan, toast the sesame seeds until fragrant, about 1 minute. Remove and set aside.

2. 2.Toast Whole Spices

   Add black cardamom pods, brown mustard seeds, nigella seeds, green cardamom pods, cumin seeds, fennel seeds, cinnamon stick, and star anise to the same pan. Toast over medium heat for 2-3 minutes until fragrant, shaking the pan frequently. Remove from heat and let cool slightly.

3. 3.Prepare Lamb Chops

   Unpack two lamb shoulder chops and place them on a cutting board. Season generously with salt on both sides, rubbing it into the meat.

4. 4.Prepare Vegetables

   Halve 4-5 jalapeños lengthwise and place them in a bowl. Peel and mince about 1 head of garlic (approximately 1/4 cup). Chop one large onion.

5. 5.Sear Lamb Chops

   Heat 3 tablespoons of ghee in a large Dutch oven over medium-high heat. Once hot, add the lamb shoulder chops and sear for 4-5 minutes per side until deeply browned and a crust forms.

6. 6.Sauté Aromatics

   Remove the seared lamb chops from the pot and set aside. Add 10-12 green cardamom pods to the pot, followed by the halved jalapeños. Sauté for 2 minutes. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

7. 7.Prepare Spice Paste

   In a bowl, combine the previously toasted and ground whole spices (from step 2). Add 1/2 cup of water, 1 tablespoon of apple cider vinegar, and 1 tablespoon of tomato paste. Mix well to form a thick paste.

8. 8.Combine and Simmer

   Add the prepared spice paste to the Dutch oven with the sautéed aromatics. Stir well, scraping up any browned bits from the bottom of the pot. Cook the paste for 5-7 minutes, stirring occasionally, until it darkens and becomes very fragrant.

9. 9.Add Figs and Lamb

   Halve 4-5 fresh figs. Place the seared lamb chops back into the Dutch oven, nestling them into the spice mixture. Arrange the halved figs around and on top of the lamb. Stir gently to combine the flavors.

10. 10.Layer Rice and Bake

    Evenly spread 2 cups of cooked basmati rice over the lamb and fig mixture in the Dutch oven. Cover the Dutch oven with its lid and transfer it to a preheated oven at 350°F (175°C). Bake for 45-60 minutes, or until the lamb is tender and the flavors have melded.

11. 11.Serve

    Carefully remove the Dutch oven from the oven. Gently fluff the rice and lamb mixture. Serve immediately on plates, garnished with fresh pomegranate seeds and chopped mint leaves.