Preheat oven to 160c (140c fanforced). In a bowl, mix together all the lamb spice ingredients, except for the lemon juice. Set aside.
Add quartered onions in a single layer into the centre of a Dutch oven pot. Lay lamb, skin side up, onto the onions and pat the spice mixture onto it and on the sides to form a crust.
Pour chicken stock into the bottom on the pot, so that it is not touching the lamb. Add lemon juice into the stock and drop in the pierced dried lime
Cook covered for 3 hours undisturbed. Once 3 hours has passed, baste the lamb with the sauce and allow to cook uncovered for an additional 30 minutes
Once lamb has finished cooking, remove from oven and use a fork to shred the meat. Skim the fat from the sauce and discard. Spoon over some of the remaining sauce onto the shredded lamb. Serve with the saffron rice, extra mint, nuts, and Greek yoghurt if desired.
Meanwhile, in your rice cooker on a “fast cook” setting, or a separate pan, heat ghee and olive oil
Add in onion, garlic, cardamom and turmeric and cook, stirring often, for 5 minutes until onion until softened
Stir in the rice, close the rice cooker lid and cook on a normal setting until done. If using a saucepan to cook the rice, follow instructions on the rice packet for absorption method.
Once cooked, pour over the saffron and water, add dried berries, nuts and mint
Stir briefly to combine, and allow to sit in the rice cooker on warm setting for an additional 20-30 minutes
