Sunday, May 07, 2006

Easy recipe for those who want it.

I ate this a few times in Afghanistan and then again in Iraq (but with chicken instead, I guess they're not that big on the lamb in Iraq.) Each time I enjoyed it andhave now somewhat successfully reproduced it here in the US and am bringing this easy and inexpensive meal to you.

1 Medium onion
1.5 lb lamb (I used a butterflied leg, but you can use ribmeat as well. Just cut it into 1" cubes.)
1/4 c EVOO
2 tsp cumin ( it cooks off mostly, leaving a good residual, non-overpowering taste)
1 tsp salt
1 tsp garlic (I put garlic in most everything)
2 c Water
2-3 carrots cut into matchsticks
1/2 c rasins
1 tsp sugar
2 c rice (you can use basmatti, wild, brown... we used white and it tasted fine.)
3 c Water

1: Heat the oil and thinly sliced onions until onions are browned. Add the meat and lightly brown.

2: Add 2 c water, salt, garlic, cumin. Cover and simmer until meat is tender (this should not take terribly long, perhaps 10 minutes at a low-medium heat.)

3: When meat is tender, strain the liquid into a large pot and place the meat aside in a bowl for later.

4: Add the rice to the strainings adding enough water to properly cook it.

5: While the rice is cooking, put some more oil in the pan and begin to brown the carrots stirring in the tsp of sugar. When they are limp, add the rasins and continue to cook until they get all plump.

6: Once the rasins get plump, drain the rasin and carrot mix and dump the mix into the rice with the meat and cover, stirring occasionally.

7: Continue to cook all of this together in the big pot until the rice is cooked through.

You're done. This should serve about 4 people (or 2 people (1-2 servings each), 2 little people, 1 baby, and one serving of leftovers.)

Recommended watching:
The Beast (You'll need a strong stomach if you pick this one.)
7 years in Tibet
Little Buddah

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