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Ingredients: Heat
1/2 cup vegetable fat in a Dutch oven or pressure cooker
add 1 medium onion diced, and fry until lightly
browned.
Add 1 lb. of beef or lamb - cut in 1 inch cubes and
brown.
Add 2 cups water
1 tsp. salt
1 1/2 tsp. mixed spices
(equal parts of cinnamon, cloves, cumin and
cardamom, ground)
Direction:
Cover and simmer, or
cook under pressure until the meat is tender. Remove the
meat and set aside - save the juice for cooking the
rice. Cut 2 carrots into toothpick size pieces. Heat 1/2
cup vegetable fat in a saucepan. Add 1 tbsp. sugar and
the cut up carrots and simmer until tender. Remove
carrots from fat, add 1 cup dark, seedless raisins, and
cook until they swell up. (You may also brown a couple
of tablespoons of blanched almonds.) Remove each and set
aside. To cook the rice, boil the meat juice and add 2
cups long grain rice, 1 1/2 tsp. salt, and sufficient
water to bring the liquid 2 inches above the rice. Add
the oil in which the carrots were cooked and 1/8 tsp.
saffron (optional) to the cooked rice. Put meat and rice
in a large casserole, cover and set in a 300 degree oven
for 20-30 minutes. Place meat in the center of a large
platter. Mound the rice over the top and sprinkle with
carrots, raisins, and almonds. Serves 6-8.
*** For
Details about Ingredients , check your nearest Afghani
Store |