For the Lamb

1 pound lean lamb, sliced thin.

1 pound of lamb with fat on it, cut into small pieces

1/2 teaspoon of black pepper

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon ras al hanut or garam masala

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup of chopped cilantro

For the rice

4 tablespoons of oil

1 large onion sliced

2 carrots cut into sticks

2 cups of basmati rice, washed and drained

1/2 teaspoon cumin powder

1/2 teaspoon ras al hanut

4 cups bone broth or chicken broth

1 teaspoon salt

1 teaspoon black pepper

1/2 cup of raisins (add more if you like raisins)

1 cup of chopped cilantro


Season the lamb with the fat on it with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Mix and set aside.

Season the lean cut of lamb with the remaining salt and pepper and the rest of the ingredients under For the Lamb. Mix and set aside.

Wash and soak the rice in hot water. Not hot water from the tap but water that you brought to a boil.Soak the rice for 1 hour. Then drain it.

Heat a wok or pan on the stove on high heat. Add then oil.

When the oil is really hot, add in the lamb with the fat to fry. Let it fry, stirring occasionally for 10 minutes.

Reduce the heat to medium and add in the onions. Allow the onions to fry for 2-3 minutes and add in the carrots.

Season with 1/4 teaspoon of ras al hanut and cumin. After the Onions and carrots has cooked for 5-6 minutes, add in the broth.

Add in the lean cuts of lamb and rice.

Season with the remaining cumin and ras al hanut, salt and black pepper.

Cover with a tight lid and turn the heat down to low.

Allow the rice to steam for 20-25 minutes.

Once the rice is cooked, add the cilantro and fluff with a fork.

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