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What You Need:
(To Serve: 6)
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¼ cup vegetable oil
1 pound boneless shoulder of lamb, cut into 1-inch cubes
3 large carrots, scraped and cut into strips ¼ inch wide and 2 inches long
2 large onions, peeled and cut into strips about ¼ inch wide and 2 inches long (about 3½ cups)
3 cups unconverted, long-grain white rice
2 teaspoons salt
½ teaspoon freshly ground black pepper
6 cups cold water
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Translate this recipe:
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| How To Cook: |
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1. Heat the oil in a heavy 10- to 12-inch skillet over high heat until a light haze forms above it. Drop in the lamb cubes and fry them for 5 to 8 minutes, turning them constantly with a large spoon until they are lightly and evenly browned on all sides. With a slotted spoon transfer the cubes of lamb to a heavy 4-quart casserole.
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2. To the fat remaining in the pan, add the carrots and 3 cups of the onions. Stirring frequently, cook the vegetables over moderate heat until they are soft but not brown, then stir in the rice.
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3. Reduce the heat to low and, stirring constantly, cook about 2 minutes, or until the rice becomes somewhat opaque and is thoroughly coated with the oil.
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4. With a rubber spatula, transfer the contents of the pan to the casserole of meat and sprinkle with the salt and pepper. Toss lightly to combine the ingredients, then pour in 6 cups of water and bring to a boil over high heat.
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5. Reduce the heat to low, cover the casserole and simmer 20 minutes, or until the rice is tender and has absorbed most of its cooking liquid. Taste for seasoning.
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6. Transfer the pilaf to a serving bowl or platter and scatter the remaining ½ cup of raw onions over the top. Serve at once, accompanied if you like by flat onion bread.
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