1. Prep. Soak rice in warm water in a mixing bowl. Slice the onions into crescent moons, cut a 3 x 3” swath of lamb fat and cut in to bite-size thin strips, and lamb meat off the bone into bite size nuggets. Slice carrots into matchsticks with a knife, mandolin, or buy them pre-cut.
2. Saute. In a wok on high, fry the lamb fat pieces in the olive oil. When brown and crispy, remove with a slotted spoon, drain on paper towel, sprinkle generously with salt and serve as an appetizer. Brown onions in the oil (about 5 min) then add lamb meat pieces and bone. Add salt and sear lamb until a slight crust forms on pieces or they look cooked. Add carrots. When they’re wilted, just cover the contents of the pan with water, add a garlic head (left whole, skin on), and bring to a boil.
3. Slow cook. Drain the rice and refill, repeating until the water remains clear. Drain rice and add to wok, stirring until liquid disappears. Make a smooth mound of the half-cooked rice mixture, and sprinkle the top with raisins and cumin seeds. Create steam vents by poking through the mound to the bottom with the back of a wooden spoon. Repeat all over every 1-2 inches. Gently push the top layer of rice over the holes, and cover contents with a metal mixing bowl or lid. Turn heat to low and cook for about 2:15 without lifting lid until meat is tender. Serve with a salad of fresh tomato, onion, and cucumber with salt and pepper, and garnish plates with one or two roasted garlic cloves.
Please let me know how this recipe is working for you! lindsay@lindsaysterling.com
Copyright Lindsay Sterling 2010
