1 lb Lamb boneless cubed 1" 3 ea Carrots julliened 2 ea Onions cut to strips 1/4" -wide and 2" long 1/4 c Peanut oil 6 c Cold water 3 c Rice uncooked 1 t Black pepper fresh ground 1 T Salt 1 ea Garlic clove minced 1/4 c Raisins 1/4 c Chick peas Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. s
erve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan
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