Middle Eastern: Lamb Rice by Recipe Cottage

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	Lamb Rice

		Qabili Pilau (Lamb and Yellow rice with carrots and raisins) Serves 4 1 lb long grain rice, preferably basmati 4 fl oz vegetable oil 1 1/2 lb lamb on the bone or 1 chicken, cut in pieces 1/2 pint water 2 large carrots 4 oz black seedless raisins 2 tsp char marsala or cumin 1/4 tsp saffron (optional) 2 1/2 pints water salt and pepper Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb or beef cut into 1"-2" cubes and brown lightly. Add 2 cups of water, 1 tsp. Salt and 1 to 1 tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil. Add 1 cup raisins or golden sultanas to the oil and cook until they swell up. Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.