Preheat the oven to 180°C, gas mark 4.
Place the leg of lamb in a tray and cover with half of the chopped onions, all the chopped carrots, the cinnamon sticks and the bay leaves. Season with black pepper and sprinkle with turmeric.
Cook for 40 minutes to 1 hour.
In another pot, fry the rice, ghee and the other half of the chopped onions for 5 minutes.
Add the minced lamb to the rice and cover with ½ a litre of lamb stock, Arabic seven spices and salt. Cook for 12 minutes.
Place the rice on a tray and add the cooked lamb on top. Top with the nuts and serve with cucumber yoghurt as a side dish.