Brown lamb and onions over medium heat in vegetable oil, in a large skillet. Season with salt, pepper, cinnamon and cardamom. Adjust seasoning to taste. Add enough hot water to cover the lamb. Cover pan and simmer until lamb is tender.

Drain the lamb, reserving the liquid in a measuring cup. Add enough water to to the liquid to measure three cups. Pour liquid into a saucepan and bring to a boil. Add the rice. Cover pan and reduce heat to low. Let rice simmer for 30 minutes, while lamb and onions are kept warm in the oven.

Mound rice on a serving paltter. Tope with lamb and onions and garnish with toasted almonds and pine nuts.
 

Preheat oven to 350 degrees F. All vegetalbes should be coarsley chopped.

Rub paprika, salt, pepper, and garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetalbes and cook, uncovered for approximately 20 min. (for 4 pound leg) or until top of lamb is brown. Add water, cover, and cook for 1 1/2 hours for medium done roast.

Makes 5 servings.

Lamb Sauce: Strain vegetables from roasting pan. Put drippings in a heavy pan. Add 2 tablespoons of tomatoe past and 1 quart of water. Simmer for about 15 minutes, skimming grease from top of sauce several times.