- 1 1/2 pound lean Lamb meat without bones
- 2 medium onions, chopped fine
- Fresh ground black pepper
- 6 c. plus 3/4 c. water, divided
- 1/2 c. rice
- 1/4 c. plus 2 T ghee or butter, separated
- 3 large cloves garlic, crushed
- 1/4 c. wine vinegar
- 2 rounds Khoubiz
Cut Lamb into 1 inch cubes and place in a large pot with 6 cups of the water. Bring slowly to a boil, skimming occasionally. Add Onion, salt and pepper. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender yet not falling apart. Meanwhile wash and drain the rice. In a medium saucepan boil one cup of water add 1 Tablespoon of ghee and 1/2 teaspoon of salt, than the rice. Bring back to a boil, stirring occasionally. Cover and simmer over low heat 15–20 minutes until tender.
Using a slotted spoon remove meat from cooking liquid. In a separate skillet melt 1 Tablespoon of ghee, add the meat and fry it a few minutes. Remove from heat. Set aside and keep it warm.
In the same frying pan used for the meat melt 1/4 cup of ghee over medium high heat. Add the garlic and sauté until it begins to take on color. Remove skillet from heat. Stir vinegar into the skillet. Return to heat and boil a few seconds. Set this mixture aside.
Place 1 round of toasted khoudiz in a large casserole or soup tureen. Spoon some of the garlic mixture over the bread then add half of the cooked rice. Pour some of the soup broth over top of this. Place second round of toasted bread then the remaining rice. Place fried Lamb cubes on top the fried Lamb. Top this off with the remaining garlic mixture.
Pour the remaining soup broth over this. Garnish with fresh chopped parsley.