In a cooking pot, heat 2 tablespoons of vegetable oil in a cooking pot. Fry in the meat cubes for 5 min.

Add 4 cups water and the peeled onion, cardamom, cinnamon sticks, bay leaves and some salt and pepper.

Close the cooking pot and leave on medium heat until the meat is well cooked.

Turn off the heat, remove the meat pieces and keep them warm until serving. Strain the meat broth and reserve the broth.

In a deep pan, fry the minced meat in the rest of the vegetable oil and keep on cooking until meat starts changing colors.

Add the rice, some cinnamon, black pepper and salt. Toss and fry for 2 min, then add 3 cups of water and the meat broth. Cover and let it simmer for 25 min or until rice is well cooked.

To prepare the sauce, melt the butter in a sauce pan. Add the flour gradually, while stirring. Then add in the beef broth cubes, cinnamon, black pepper and some salt to taste.

Add 2 cups of water and keep the sauce over low heat until it boils and thickens.

For serving, put the rice in a big serving dish, top with the lamb pieces cut in slices and garnish with the fried pine nuts, almonds and cashew nuts.

Pour the sauce in a deep bowl and serve it beside the lamb and rice.