Ingredients

The following ingredients have 6 Servings
  • 1/2 cup vegetable oil
  • 2 large onions
  • 1 1/2 lb. lamb meat
  • 1 lb. basmati rice
  • 1 lb. carrots
  • 1 garlic head
  • 1 tbsp. cumin seeds (or 1 tsp. of cumin powder)
  • 1/2 tbsp. coriander seeds
  • 1 tsp. coriander powder
  • 2 tsp. salt (or to taste)
  • 1 tsp. pepper

Instruction

  • Prep the veggies and meat. Peel the onions and cut them into half rounds. Peel the carrots and cut them into medium sticks. Cut the meat into medium pieces.
  • Heat oil in the Dutch oven, or kettle, on a very high flame and add the onions. Cook the onions, stirring occasionally for 5-7 minutes, and add the lamb and cook for another 10 minutes.
  • Now, add the carrots. Keep cooking for 10 more minutes. Add cumin, coriander, salt, pepper and 4 cups of water. Bring to a boil.
  • Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves, and then add it to the meat. Reduce heat to medium-low, cover with lid and cook for about 1 hour. Meanwhile, wash the rice thoroughly.
  • Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.
  • Add 3 cups of boiling water, reduce heat to low, cover the dutch oven with lid and cook for 25-30 minutes. At the end of cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.