2 1/2 lbs lamb leg or shoulder, with some fat, cut into matchbox sized pieces
4 large carrots, cut into 0.5x0.5x2 cm sticks
3 white onions, cut into half rings
2 tbsp cumin
1/2 tsp coriander
1 whole head of garlic, with just the very top cut off
1 cup canola or vegetable oil
2 small dried red chilies
2 1/2 cups basmati rice
1 tsp saffron threads (optional)
Serves Six Total Time: 140 minutes
Wash and drain rice thoroughly, then put rice in hot water and set aside.
Season the lamb with salt and pepper. In a large pot add the oil and bring to high heat. Fry the lamb in three batches until brown around the edges. Then add onions to the oil and cook for about 5 minutes, stirring constantly. Then add in the lamb and carrots and cook until the carrots begin to soften, about 10 minutes, continuing to stir.
Lower the heat to medium, add the cumin, coriander, saffron, salt and pepper. Pour hot water into the pot so it just covers everything, about two to three cups. Then simmer open for about an hour, without stirring.
Turn the heat back up to high, add in the garlic and chilies, and spread out the rice in a smooth layer over the top of the lamb and vegetables. Pour about four cups of hot water over the rice, or so that it is generously covered. Add some salt and cook until the water level is at the level of the rice.
Then reduce heat to low, cover pot and simmer for about 15-20 minutes depending on rice used. Then take out chilies and garlic, and mix everything else together and serve warm.
