Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 3 onions, thickly sliced
- 6 carrots, grated thick
- 5 Tablespoons oil (enough to cover bottom of pot)
- 2-3 pounds (1-1.5 kilo) Lambs meat, cut into cubes
- 1 teaspoons salt
- 1 teaspoons pepper
- 2 1/2 cups rice
- 3 1/2 cups boiling water (enough to cover the rice by 1/2 inch or 1 cm)
- 1 teaspoons Cumin
- 1 teaspoons Coriander
- One head of garlic
- Heat oil in a pot. Add onions. Cook until the onions are nicely browned.
- Lay the cubed lamb on top of the onions and add 1/3 of the carrots. Don’t stir in order to maintain a layer of vegetables and a distinct layer of meat. Sprinkle salt and pepper on the lamb. Cook the lamb, gently turning the pieces over in the middle, until the lamb darkens and add the rest of the carrots.
- Add rice on top of the lamb. Don’t stir because the layers of vegetables and lamb should remain undisturbed, but distribute the rice evenly over the lamb. Sprinkle with 1 teaspoon of salt, cumin and coriander. Add boiling water. Turn the heat down to low and cover.
- After about 15 minutes, scrap down the sides and poke a few holes through the rice to the bottom of the pot with the handle of a wooden spoon. Add the head of garlic, cover and cook for another 15-25 minutes, until the water has been absorbed and the rice is tender.
- Serve in reverse order of the layers. Put the rice, then the lamb, then the vegetables onto the plates.