Season the whole lamb shoulder with salt and pepper powder, garlic paste, ginger paste, and Arabian Mandi spice.

In a large pot, heat oil and sauté sliced onions until they turn golden brown.

Add the seasoned lamb shoulder to the pot and brown it on all sides.

Stir in bay leaves, cinnamon stick, whole cumin, cloves, peppercorn, coriander seeds, green cardamom, black cardamoms, green chilies, and dried lime. Pour in enough water to cover the lamb completely.

Cover the pot and let it simmer for approximately 170 minutes until the lamb is tender.

Once the lamb is cooked, carefully remove it from the pot and set aside.

Strain the broth used for cooking the lamb, reserving 6 cups for the rice.

In a separate pot, heat 2 tbsp of oil and sauté chopped onion, carrot, and garlic until soft.

Stir in the rice and sauté with the vegetables for a couple of minutes.

Pour in the reserved meat broth, along with the saffron strands, fresh lemon juice, and orange color. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes.

Serve the roasted lamb shoulder atop the saffron-infused rice, garnished with fresh coriander, yogurt, and mayonnaise.