1. In a non stick pan, lightly toast the assorted nuts until slightly golden. Careful not to burn, remove and set aside.

To make the meat broth

1. In the same pan, flash fry the meat cubes on high heat for bout five minutes to seal the outsides.
2. Transfer the meat to the stockpot, along with the whole onion, carrot, stick of celery, cinnamon stick, peppercorns, black and green cardamom pods, cloves bay leaves and salt

3. Bring to the boil then simmer for an hour., skimming off any fat that develops on the surface

4. Remove the meat and set aside and pass the liquid through a fine sieve to produce a clear broth

To make the rice

1. Wash the rice until the water runs mostly clear and soak in a bowl covered with water

2. In a casserole dish, sauté the finely chopped onion in a drizzle of mild olive oil until golden (approx 10 mins)

3. Then add the carrots, ginger and garlic and sauté for another five minutes before adding the spices (kabsa, 7 spice, cumin, coriander, turmeric, paprika) and the tomato concentrate
4. Add the cooked meat to the onion spice mix and sauté for a few minutes before draining the rice and adding to the meat

5. Sauté for another few minutes then add 2 cups of the meat broth and approximately 1.5 cups of boiling water making sure the rice is covered by around 2.5 cm

6. Add the dried lime, cilantro (fresh coriander), petit pois and approximately a teaspoon of salt depending on how salty the broth is. (Taste to adjust as necessary)
7. Bring to the boil then reduce the heat to a simmer. Cover with a lid and cook for another 25 minutes until the rice is cooked and mostly free from moisture
8. Assemble with the rice on a platter and meat on top and garnish with the assorted nuts.