Cut the lamb into cubes, fry in vegetable oil, salt and pepper, add 150 milliliters of broth and raisins and simmer for 30 minutes. Rinse spinach, chop coarsely. Crush garlic. Fry the almonds. Chop the dill. Pass onion and garlic, add the rice, pour the remaining broth. Cook for 15 minutes. Remove the zest from the limes. Mix rice with meat, spinach, almonds and lemon peel. Season with salt and pepper and serve.