Recipe Index

Ingredients

• 2 lb 3 oz lamb on the bone, cut into large pieces
• 17¾ oz long-grain rice
• 17¾ oz carrots, peeled and cut into matchsticks
• 3 yellow onions, sliced
• 3½ oz cooked chickpeas
• 1 whole head of garlic, outer skin removed
• 10 Tbsp vegetable oil
• 2 tablespoons cumin seeds
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 oz barberries
• 1 tablespoon salt, plus more for soaking the rice
• 1 tablespoon ground black pepper
• About 1 qt water

Method

1. Rinse the rice well and soak it in salted warm water for 30 minutes, then drain.
2. Heat the oil in a heavy kazan or Dutch oven over high heat until shimmering. Brown the lamb in batches for 8 to 10 minutes until well coloured, then return all the meat to the pot.
3. Add the onions and fry for 6 to 8 minutes until golden. Stir in the cumin, coriander, turmeric, salt, and pepper.
4. Lay the carrots over the meat, add the chickpeas and barberries, pour in the water to just cover, set the whole garlic head in the centre, and simmer gently for 40 minutes.
5. Spread the drained rice evenly over the carrots and add hot water, poured down the side, until it stands about ½ in above the rice.
6. Boil over high heat until the liquid is absorbed, about 12 to 15 minutes. Dome the rice, make a few steam holes, cover tightly, and cook on the lowest heat for 25 minutes.
7. Rest for 10 minutes. Remove the garlic, mix the rice through the carrots, and serve piled on a platter with the lamb and garlic on top.

Prep: 30 min · Cook: 90 min · Total: 120 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data