Warm the 1/2 cup (125 milliliters) oil in the pressure cooker pan over high heat, add the onions, and fry for 5 minutes, until golden brown.

Add the lamb and fry for 5 minutes, stirring now and then, until every side is browned and sealed.

Pour in the 4 1/4 cups (1 liter) hot water with the heaped tablespoon of salt, lock the lid, bring the cooker to high pressure and cook for 15 minutes. Release the pressure carefully, lift the lamb out with a slotted spoon, and keep every bit of the liquid: this stock is what seasons the rice later.

Bring the 10 cups (2.5 liters) water to a boil in a large pot. Drain the soaked rice, add it to the boiling water with 1 tablespoon salt, and boil for 6 to 8 minutes, only until the grains look doubled in length. Stop there: the grains still have the covered steaming stage ahead of them.

Tip the rice into a colander, drain it, and return it to the pot. Pour the lamb stock over it, add the cumin, the rice cardamom and 1 tablespoon salt, and fold gently with the kafgeer so the softened grains stay whole.

Open a well in the middle of the rice, set the lamb in it, cover the meat with rice, and put the lid on.

Set the pot over high heat until steam escapes from under the lid, then turn the heat to very low and leave it for 20 minutes. The escaping steam is the book's cue for turning the heat down; the covered pot then finishes the rice on very low heat.

For the topping, heat the 2 cups (500 milliliters) oil in a frying pan over high heat until it shimmers. Fry the carrots for 4 to 5 minutes, until slightly softened, and lift them into a bowl.

Fry the raisins in the same oil for 3 minutes, until they plump and float to the surface, then add them to the carrots with the almonds, pistachios, sugar and topping cardamom, and mix gently.

With the kafgeer, heap the rice and lamb onto a large platter, spoon the topping over generously, and serve at once.