Ingredients ½ 1× 2× 3×

• 1.2 kg lamb, cut into large pieces on the bone
• 3 cups long-grain basmati rice
• 4 carrots cut into thin matchsticks
• 2 onions, thinly sliced
• 1 cup cooked chickpeas
• ½ cup golden or dark raisins
• 2 tablespoons whole cumin seeds
• 2 tablespoons tomato paste and 3 tomatoes, puréed
• Vegetable oil and salt to taste

Instructions

1. Heat the oil in a deep pot and fry the carrots and raisins for 2 minutes until the raisins plump, then set aside for garnish
2. In the same oil sear the lamb over high heat until deep golden, then lift it out
3. Add the onions and cook until golden, then return the lamb and add the cumin and salt
4. Add the puréed tomatoes, tomato paste and half the fried carrots and stir well for 5 minutes
5. Cover with boiling water, put on the lid and cook until the lamb is completely tender (about an hour and a half)
6. Add the chickpeas, then pour the washed, soaked rice over the lamb without stirring
7. Boil until the rice absorbs most of the broth, then spread the remaining carrots and raisins on top
8. Cover tightly, reduce the heat to the lowest setting and steam for 25 minutes, then turn out onto a platter and serve