2 medium yellow onions, sliced
4 cloves of garlic (optional)
1 1/2-2 pounds lamb neck or stew, on the bone, if possible
1/2 pound additional lamb bones (optional)
6-8 cups of good chicken, veal or lamb stock or water
1 12 oz can diced tomatoes
2 cups brown rice, washed, sorted (basmati or Persian rice is more traditional)
Salt and pepper
2 teaspoon each, cumin, paprika (optional)
4-6 prunes, pitted
1 cup fresh cranberries (washed, sorted) (In Bukhara, they use fresh barberries)
1 green apple, peeled and sliced
1 or 2 medium carrots, peeled and grated (optional)
2 large potatoes, washed, peeled, quartered.
1/2 to 1 cup cilantro (wash, chop and examine insects) (optional)
In a cast-iron pot (or any heavy pot), cook the lamb until browned on all sides. Remove the lamb, leaving the fat behind. Brown the onion in the fat from the lamb until golden. If there is not enough fat, add a teaspoon or two of vegetable oil. Add the garlic and cook until they are golden brown. Add the stock or water, tomatoes, rice, salt, pepper and spices. Bring to a boil over medium heat, then reduce to a simmer. Stir in the prunes, cranberries, apples, carrots, if using and potatoes. Place to a flame tamer for an hour, and taste for seasoning. Add cilantro if using and additional water to cover, if needed. Place on hot plate and keep overnight until Shabbos lunch. A chewy-crispy crust called tadigi usually forms in the bottom of the pan. Bon appetit!