Qabili Pilau

Description
Lamb and yellow rice with carrots and raisins

Ingredients

 * 1 lb long-grain rice, preferably basmati
 * 4 fl oz vegetable oil
 * 1½ lb lamb on the bone or 1 chicken, cut in pieces
 * ½ pint water
 * 2 large carrots
 * 4 oz black seedless raisins
 * 2 tsp char marsala or cumin
 * ¼ tsp saffron (optional)
 * 2½ pints water
 * salt and pepper

Directions

 * 1) Brown 1 medium diced onion in oil.
 * 2) Fry until the onion is fairly dark.
 * 3) Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly.
 * 4) Add 2 cups of water, 1 tsp.
 * 5) salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) cover and simmer until meat is tender, about an hour.
 * 6) Remove meat from the juice and set juice aside.
 * 7) Cut 3 carrots into match stick size pieces.
 * 8) Saute carrots and 1 tsp sugar in about ¼ cup of oil.
 * 9) Cook until they are lightly browned.
 * 10) Remove from oil add 1 cup of raisins (i prefer golden sultanas) to the oil and cook until they swell up.
 * 11) Boil the meat juice and add 2 cups basmati (very long grained) rice, 1½ tsp salt and enough boiling water to come 2 inches over the rice.
 * 12) Cook until the water is absorbed and the rice is tender—but not mushy.
 * 13) Mix the meat, carrots, raisins and rice together.
 * 14) Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour—or up to an hour.
 * 15) To serve—place on platter, making sure the carrots and raisins show on top.