Marinate the lamb: In a bowl, combine cumin, paprika, turmeric, coriander, salt, black pepper, minced garlic, olive oil, and lemon juice to create a paste. Coat the lamb pieces evenly with the marinade. Cover and refrigerate for at least 2 hours (or overnight for best results).

Cook the lamb: Grilling: Preheat the grill to medium-high heat. Thread the lamb onto skewers and grill for 8–10 minutes, turning occasionally, until charred and cooked to your desired doneness. Sautéing: Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook the lamb for 6–8 minutes, stirring occasionally, until browned and cooked through. Slow-Cooking: Place the marinated lamb in a slow cooker and cook on low for 6–8 hours for fall-apart tenderness.

Prepare the rice: Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Make the creamy garlic sauce: In a bowl, mix mayonnaise, yoghurt, minced garlic, lemon juice, vinegar, sugar, salt, and pepper. Refrigerate for at least 30 minutes to let the flavors meld.

Assemble the dish: Layer a serving of fluffy rice in a bowl. Top with the cooked lamb. Drizzle with creamy garlic sauce and optional hot sauce. Garnish with fresh herbs, pickled onions, and a squeeze of lemon juice.