A rich rendition of atzem pilaf inspired by the Middle East
Place a pot over medium to high heat and sauté the lamb in olive oil.
Add 5 liters of water, the red onion, peppercorns, bay leaves, and simmer for about two hours, until the meat falls off the bone.
Add the cloves and cinnamon.
In another pot, sauté the angel hair pasta, almonds, cumin, paprika and raisins over medium to high heat.
Add the rice, chopped lamb and lamb stock.
Simmer in low heat for 35 minutes until the meat is tender.
Serve on a plate with lemon pickles and finely chopped coriander.