| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Asian, Main dish, Meats | 6 | Servings |
INGREDIENTS
| 1 | lb | Lamb boneless cubed 1" |
| 3 | Carrots julliened | |
| 2 | Onions cut to strips 1/4" wide and 2" long | |
| 1/4 | c | Peanut oil |
| 6 | c | Cold water |
| 3 | c | Rice uncooked |
| 1 | ts | Black pepper fresh ground |
| 1 | tb | Salt |
| 1 | Garlic clove minced | |
| 1/4 | c | Raisins |
| 1/4 | c | Chick peas <garbanzo beans> |
INSTRUCTIONS
Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. 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, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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