Melt the butter in a skillet. Sauté the carrots and raisins until the carrot is soft, then set aside. Heat 2 tablespoons of vegetable oil in the same skillet and fry the onions until translucent.
Add rice and mutton (or vegetable) broth and cook until the liquid is absorbed and the rice is partially cooked.
In a separate pan, heat 3 tablespoons of vegetable oil and fry the cumin, cardamom, cinammon, and peppercorns, then add lamb pieces. Add salt to taste and cook for 5-6 minutes.
In a greased baking dish, arrange the lamb pieces in the center and cover with partially cooked rice. Sprinkle the cooked carrots and raisins on top.
Preheat an oven on 250 degrees F. and bake for 20 minutes.
