Methods

1. Add the meat to a large bowl and add the Hawaij, chilli powder, tamarind paste, tomato paste, garlic, and salt. Toss well with your hands to coat the meat with the marinade. Then cover with plastic wrap or transfer to an airtight container, refrigerate, and marinate for 24 hours. 
2. Preheat the oven to 350°F. 
3. Using a large roasting pan, line the bottom and sides with foil, doubling up if needed. Spread the marinated meat on top of the foil. Cover with two sheets of parchment paper, and then two more sheets of foil, pinching the sides to close and seal tightly. Transfer the roasting pan to the oven and cook until the meat is falling apart but there is still some liquid in the pan, about 3-4 hours. 
4. Meanwhile, make the sahawig. Add all ingredients to a small food processor and process 8-10 times, until the sauce is mostly smooth, but still has some texture. Transfer to a small bowl and set aside. 
5. To make the spiced rice, rinse the rice until it runs clear, then add to a pot or rice cooker with water, cloves, cardamom, cinnamon stick, and a pinch of salt. Cook for 15-20 minutes until the rice is moist, cooked through, but not starting to dry out. It should smell amazing.
6. Remove the meat from the oven, unwrap (being careful of the steam), and let it cool slightly. Serve atop a platter of spiced rice, with a healthy dollop of sahawig, and a squeeze of lime. Goes great with a simple salad, or fresh crusty bread. Enjoy!