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2 carrots, chopped2 c peas2 lbs coarsely ground lamb1 whole onion1 pinch white pepper1 pinch curry powder1 pinch “mixed spices” (see story)½ TBS. olive oil2 c long grain or basmati rice3 cloves garlic1 tbs chopped cilantro1 c waterpinch saffron (or turmeric)yogurt
Wash rice in several changes of water, then cover with water and soak with saffron for 15 minutes. Boil carrots for 20 minutes. Add the peas after 5 minutes. In a skillet, sauté onion until translucent. Add white pepper, curry powder, and mixed spices. Add meat. Add water, cover, and simmer for 15 minutes. Drain peas and carrots and add to skillet. Add the oil to a separate skillet and sauté garlic and cilantro for a few minutes. Add the garlic, cilantro, and rice to the meat, peas and carrots, cover and simmer for 20 minutes. Serve with yogurt.
