Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Lamb boneless cubed 1\" |
3 \N | Carrots julliened |
2 \N | Onions cut to strips 1/4\" |
\N \N | Wide and 2\" long |
¼ cup | Peanut oil |
6 cups | Cold water |
3 cups | Rice uncooked |
1 teaspoon | Black pepper fresh ground |
1 tablespoon | Salt |
1 \N | Garlic clove minced |
¼ cup | Raisins |
¼ cup | Chick peas <garbanzo beans> |
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.
From: Earl Shelsby Date: 04-08-95 (11) Cooking