1In a large pot add all the ingredients for the meat, cover with water (about 6 cups) and bring to the boil. Reduce heat to low and simmer for 1 hour or till meat is fork tender. Discard the cardamoms and bay leaf.
This step can be done a day ahead if you like.
2While the meat is cooking; open each pita bread into 2 circles then cut into 1 inch pieces.
Place the olive oil in a large skillet (reserving 1 tsp.), add the pita bread pieces and toss or stir to coat well with the oil.
Place the skillet on medium heat and toss or stir the bread pieces often till they are golden brown. Remove from skillet. (you can deep fry the bread pieces if this would be easier for you, but drain them well)
3In the same skillet add 1 tsp olive oil and the garlic over medium heat and stir for 1 minute, add 1/4 cup vinegar, 1 cup lamb broth from the meat and bring to the boil. Remove from the heat and return the bread to the skillet, cover and set aside to let the bread soak all the liquid.
4In a pot add the butter, rice, salt and pepper over medium heat and stir, then add 4 and 1/4 cups lamb broth and the remaining 1/4 cup vinegar. Cover and lower the heat to low and cook till all the liquid is absorbed and the rice is cooked through. (you can use your rice cooker for this step)
5To assemble; place the rice first on a serving plate, then spread the bread on top and cover with plain yogurt. Arrange the lamb cutlets all around.
Serve with extra yogurt on the side.