Preheat oven to 150C. Heat 2 teaspoons of the oil in a large frying pan over medium-high heat. Season lamb. Cook lamb for 5 mins or until browned. Place in a large roasting pan.
Combine cinnamon, nutmeg, cardamom, cumin, orange zest and 2 teaspoons of the remaining oil in a small bowl. Season. Rub the spice mixture over the lamb. Pour stock around the lamb. Cover tightly with foil. Roast for 3 hours or until lamb is tender and shreds easily with a fork. Shred the lamb and discard the bone. Stir the lamb through the cooking juices.
Heat remaining oil in a large frying pan over medium heat. Cook onion for 5-7 mins or until lightly caramelised. Add garlic, pistachios and cranberries. Cook for 2 mins or until heated through. Add rice. Stir to combine. Add extra orange zest and parsley. Season.
Divide rice among serving plates. Top with lamb and a dollop of yoghurt. Sprinkle with extra parsley and slivered almonds.
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