MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Senior Lamb & Rice Pilaf
 Categories: Lamb/mutton, Rice, Vegetables, Herbs
      Yield: 8 Servings

      2 c  Basmati rice (370 g)
      4    Heads garlic; whole
    1/2 c  Vegetable oil (120 ml)
      2 lb Boneless leg of lamb; in 3"
           - pieces (900 g)
      2 lg Onions; thin sliced
      5 lg Carrots; coarse grated
      2 tb Cumin seeds (15 g)
      2 tb Coriander seed (10 g)
    1/2 c  Fresh barberries (55 g) *
      1 ts Whole black peppercorns (2g)
      2 c  Boiling water; to cover (475
           - ml)
      2 tb Salt (35 g)

  * may substitute dried cranberries

  Place basmati rice in a large bowl and cover with warm
  water. Set aside. Wash heads of garlic. Set aside.

  Heat vegetable oil in a dutch oven or large skillet over
  high heat until smoking, then add lamb, turning
  occasionally until the lamb is evenly browned, about 10
  minutes. Stir in the onions; cook and stir until onion
  has softened and browned, about 10 minutes. Stir in the
  carrots; cook and stir until the carrots have softened,
  about 10 minutes. Sprinkle with cumin, coriander,
  barberries, and peppercorns. Drop whole garlic heads
  into the mixture, stirring to distribute ingredients
  evenly.

  Reduce heat to medium. Cover and cook for 30 minutes.

  Wash and drain basmati rice with hot water. Pour cleaned
  rice over the lamb mixture in an even layer. Slowly pour
  in the boiling water. The rice should be covered with
  about 3/4 inch of water. Do not stir. Season with salt,
  and reduce heat to medium-low. Cover and cook until rice
  is tender, and the liquid has been absorbed, about 20
  minutes. Stir rice and lamb together, and serve with the
  garlic heads on top.

  From: http://allrecipes.com

  Uncle Dirty Dave's Kitchen

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