Add the minced garlic and saute for an additional minute. Remove from the pot and set aside.

Add the remaining 2 tablespoons of oil to the same pot and saute the lamb pieces on medium-high heat for 5 minutes.

Return the onions to the pot, and add the remaining ingredients, except for the salt.

Cover and cook the lamb over low heat for 60 minutes.

Add the salt, cover, and cook for an additional 15 minutes or until the lamb is tender.

Once cooked, using a slotted spoon, remove the lamb pieces and set them aside. Save the broth.

Add the cumin seeds and ground cardamom and saute for an additional minute before adding the raisins and sugar. Stir gently, remove from the heat, and set aside.

Select a large heavy-bottomed pot and bring 8 cups of water and salt to a boil, covered. Once boiling, add the rinsed rice and bring it back to a boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.

Drain the rice in a colander, rinse with warm water, and set it aside.

Add 2 tablespoons of oil to the same heavy-bottomed pot.

Begin layering the partially cooked rice, the carrot mixture, and the lamb pieces until everything is evenly layered inside the pot.

Using a ladle, evenly pour 2 cups of lamb broth over the rice mixture.

Place the lid over the pot and cook the rice on medium-high heat for about 5 minutes before lowering it to medium-low and continue to cook for another 40 minutes.