Heat the butter and oil in a large casserole dish. Add the lamb and onions. Brown on a medium heat for 5 mins, then add the rice, cardamom, cinnamon and clove, stirring for 1 minute.
Add 600 ml water (double the volume of the rice), stock cube, raisins and saffron. Bring to the boil, reduce the heat, cover and simmer for 10 mins.
Meanwhile, dry fry the flaked almonds in a non-stick pan on a moderate heat.
Season the rice to taste, add the flaked almonds and chopped coriander. Serve immediately.
Tip: You can also use ground cloves and cardamom. If using cardamom pods you can lightly toast them so they open easily revealing the little black seeds.
Recipe and image courtesy of www.tastyeasylamb.co.uk