In a large pot, heat some oil over medium heat. Add the diced onion and sauté until translucent. Next, add the lamb pieces, browning them on all sides for about 5-7 minutes.

Sprinkle in the garlic powder, salt, cumin, and turmeric, mixing everything to coat the meat well.

Pour in the water (or lamb broth), bring to a gentle simmer, and cover. Allow the lamb to cook for 1 to 1.5 hours until tender. Skim any foam that rises to the top, ensuring a clean broth.

Once the lamb is tender, remove it from the pot and set aside. Strain the broth and return it to the pot.

Add the rice and extra water if needed (about 4 cups total). Bring to a boil, reduce heat to low, cover, and let it cook for about 20 minutes or until the rice is fluffy.

While the rice is cooking, whisk together the yogurt with a pinch of salt. For extra richness, you can gently heat it in a separate saucepan without boiling.

Once everything is cooked, serve the rice on a large platter, add the lamb pieces on top, and generously drizzle the yogurt sauce over it.

Finish with a sprinkle of toasted almonds and garnish with fresh herbs if desired.