| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Ethnic, Lamb, Rice | 10 | Servings | |
INGREDIENTS
| 1/2 | lb | Garbanzos, dried |
| 5 | c | Rice |
| 3/4 | c | Oil |
| 3/4 | lb | Lamb, leg meat cubed |
| 2 | Onions, sliced | |
| 2 1/4 | c | Carrots, peel & dice |
| Salt & Pepper | ||
| 1 | t | Cumin, ground |
| 1 | c | Barberries or Currants |
INSTRUCTIONS
FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10 servings Soak garbanzos in water overnight, then drain. Soak rice in warm salted water for 2 hours. Heat oil in large saucepan and brown meat. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 hour, or until garbanzos are tender. Season to taste with salt, pepper and cumin. Add barberries. Drain soaking water from rice. Strew rice over meat and add 1 quart of water. Bring to hard boil, uncovered. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon. Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat arranged on top. Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 gram fiber. From the Register Guard 9/2/1992, by Charles Perry (LA Times) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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