- 2 pounds boneless shoulder or leg of lamb, with some fat (the fat lends a wonderful flavor to the dish)
- 2 tablespoons olive oil
- 2 large onions, julienned
- 3 large carrots, julienned
- 2½ cups raw rice
- 4½ cups boiling water
- 1 teaspoon adzhika, or crushed red pepper
- 3 teaspoons salt
- ⅛ teaspoon saffron, stepped in 2 tablespoons boiling water for 10 minutes
- freshly ground black pepper, to taste
- raw onion, sliced paper-thin
- Cut the lamb into chunks.
- Heat the oil over high heat in a large dutch oven, then stir in the lamb and brown on all sides.
- Remove to a plate and keep warm in a 200 degree oven.
- Stir onions and carrots into the fat remaining in the pan, adding a little more olive oil if necessary.
- Cook over medium heat for 10 – 15 minutes until tender but not browned.
- Return the lamb to the pot and add the raw rice.
- Cook, stirring, for 5 minutes or until the rice begins to turn golden brown.
- Then pour in the boiling water, stirring to mix well.
- Add the adzhika (or red pepper), salt, saffron tea and black pepper.
- Cover and cook over low heat for 20 minutes, or until rice is done.
- Serve liberally garnished with paper-thin slices of raw onion.
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