Cooking Times

30 min
Prep Time
95 min
Cook Time
125 min
Total Time

Ingredients (12 items)

2.00 lbs Lamb shoulder
cubed
4.00 cups Long grain rice
basmati
2.00 lbs Carrots
julienned
3.00 large Onions
sliced
2.00 heads Garlic
whole cloves
2.00 tbsp Cumin seeds
whole
1.00 tbsp Coriander seeds
0.50 cup Barberries
dried
1.00 cup Chickpeas
soaked
0.50 cup Lamb fat or oil
2.00 tbsp Salt
1.00 tbsp Black pepper

Instructions (8 steps)

1
Heat oil in large kazan (wok) until very hot.
2
Brown lamb cubes on all sides. Remove and set aside.
10 minutes
3
Fry onions until deeply golden. Add carrots, fry 10 minutes.
15 minutes
4
Return lamb. Add cumin, coriander, salt, pepper. Stir well.
5
Add water to just cover. Add chickpeas. Simmer 45 minutes.
45 minutes
6
Push whole garlic heads into mixture. Add rice on top, don't stir.
7
Add water to cover rice by 1 inch. Bring to boil, then reduce to low.
25 minutes
8
Cover tightly. Cook 25 minutes. Mix, add barberries. Serve on large platter.