Place the rice in a fine strainer and rinse under cold running water until the water runs clear. Drain the rice well.
Heat the oil over medium heat in a wide (about 20cm), heavy-based saucepan or casserole dish. Add the onion and cook gently, stirring occasionally, until the onion is soft. Add the cinnamon stick, cardamom pods and peppercorns and cook for a further 2 minutes, or until the spices give off a pleasant aroma. Add the rinsed rice and salt to the spice mixture and stir over medium heat for 2 minutes, or until the rice is coated with the mixture.
Meanwhile, bring the stock to the boil in another saucepan. Stir the boiling stock into the rice mixture. Reduce the heat to low, cover the saucepan with a tight-fitting lid and simmer for 18 minutes. Remove the saucepan from the heat and stand for 5 minutes without lifting the lid.
While the rice is cooking, brush the lamb with extra oil and cook under a preheated grill or pan-fry until it is cooked to your liking. Remove the lamb to a chopping board, cover with foil and rest for 3 minutes before cutting into small cubes.
Gently stir the lamb into the pilaf, using a fork to separate the grains of rice. Season to taste with salt and pepper. Spoon the pilaf into serving bowls. Garnish with toasted almonds or cashew nuts. Serve immediately.
I made it following the recipe. Tasted fine but looked a bit bland and could have done with a bit of contrasting flavour. I will make it again but will add extras, maybe dried apricots and sultanas. - 18 Nov 2012