Ingredients
- 200 ml oil
- 500 g lamb or beef
- 700 g carrots
- 2 onions
- 100 g chickpeas canned rinsed and drained. but if possible use dried that have been soaked in warm water for 8 hours
- water
- 150 g raisins
- 2 garlic heads unpeeled
- 500 g rice long-grained
- 1 tbsp salt
- 1 tbsp coriander ground
- 2 tbsp turmeric
- 1 tbsp cumin seeds
Instructions
- Dice the onions, slice the carrots in long thin strips and cut the meat in big chunks
- On high heat, heat the oil in a big pot and add the meat until brown on all sides
- Add the onions, continue frying
- When the onions are light brown, add the carrots. Fry until carrots are half cooked
- Add 500 ml water together with the chickpeas
- Bring to a boil, reduce the heat, add in the garlic heads and let cook for 15 minutes.
- Add the raisins. Continue cooking for another 5 minutes.
- Add turmeric, cumin, coriander and salt, stir well.
- Take out garlic heads, add the rice; layer it evenly on top of the carrots, then place the garlic heads on top of the rice layer.
- Add enough water to cover the surface of rice for a little less than 2 cm.
- Set the heat on medium high and wait until all the water is soaked by rice, salt to taste
- Mix only the top of the rice and close the lid, reduce the heat on very low.
- After 15 minutes, open the lid and again mix only the top of the rice, close the lid and then cook for another 10 minutes.
- When rice is cooked, remove from the heat and gently mix all the ingredients together
- Serve in large flat plate, along with fresh salad.