In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season lamb chunks generously with salt and black pepper.

Brown lamb pieces in batches, about 3-4 minutes per side, until deeply golden. Remove and set aside. Do not overcrowd the pan.

In the same pot, add diced onions and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

Return lamb to the pot. Add cinnamon, allspice, cumin, coriander, nutmeg, black pepper, and a pinch of cayenne. Stir to coat meat with spices, toasting them for 1-2 minutes.

Pour in 3 cups of water or stock, add bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 35 minutes until lamb is tender.

Meanwhile, rinse white rice under cold water until water runs clear. Drain well.

In a small skillet, toast pine nuts over medium heat, stirring constantly, until golden brown. Set aside.

When lamb is tender, taste the cooking liquid and adjust salt. Add rinsed rice, distributing it evenly over the lamb. Do not stir.

Bring to a boil, then reduce heat to lowest setting. Cover tightly and cook for 18-20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let stand covered for 5 minutes.

Fluff rice gently with a fork, mixing some of the lamb pieces throughout. Transfer to a serving platter.

Garnish generously with toasted pine nuts, fresh parsley, and a drizzle of olive oil. Serve immediately with yogurt on the side.