Description Edit

Yield: 1 serving

Ingredients Edit

Directions Edit

  1. Heat oil in a large, heavy skillet over high heat.
  2. Drop in the lamb cubes and fry them 6–7 minutes.
  3. Be sure to turn them constantly.
  4. 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, and pepper.
  5. Cook until browned then add the rice.
  6. Reduce the heat to low and stir for 3 minutes.
  7. Pour this mixture into the casserole and toss lightly.
  8. Add the water.
  9. Bring to a boil over high heat.
  10. Reduce the heat to low, cover, and simmer for 25 minutes.
  11. Remove from heat and allow to sit for 10 minutes.
  12. Serve at once.
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