Soak your bones in cold water and vinegar for at least 10 mins
Meanwhile, in a pressure cooker, heat the olive oil. Add the onion, celery, and carrots and fry around for a couple of minutes
Rub the lamb neck with spices and salt and place in pressure cooker
Brown the lamb neck for 3-5 minutes on each side
Add the cinnamon stick, bay leaves, cardamom pods and cloves and top with water (you can always add extra water to save more stock in your freezer)
Add the bones without rinsing them, close pressure cooker and cook for around an hour
In a large pot, fry your minced lamb with the rest of the spices and salt without any oil or butter as it has a lot of fat in it
Once cooked add the rice and fry it around for a few minutes
When the meat is done, strain the stock. Remove the lamb neck and shred it in a plate
Top with stock. Around 6 cups (you want the stock to be just above the rice)
Close the pot, lower the heat and cook for around 10-15 mins
Meanwhile, fry the nuts in the butter
Once rice is done, turn heat off and keep lid closed for a minimum of 20-30 mins
To serve, place in a plate and top with the pulled lamb and fried nuts
Notes
This is a very heavy meal, you can replace the minced lamb with beef if you want a “lighter” meal. Save the extra strained stock in the freezer for later use, up to 3 months.