Description Edit

Lamb and yellow rice with carrots and raisins

Ingredients Edit

Directions Edit

  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.salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) cover and simmer until meat is tender, about an hour.
  5. Remove meat from the juice and set juice aside.
  6. Cut 3 carrots into match stick size pieces.
  7. Saute carrots and 1 tsp sugar in about ¼ cup of oil.
  8. Cook until they are lightly browned.
  9. Remove from oil add 1 cup of raisins (i prefer golden sultanas) to the oil and cook until they swell up.
  10. 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.
  11. Cook until the water is absorbed and the rice is tender—but not mushy.
  12. Mix the meat, carrots, raisins and rice together.
  13. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour—or up to an hour.
  14. To serve—place on platter, making sure the carrots and raisins show on top.
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