Lamb and yellow rice with carrots and raisins
- 1 lb long-grain rice, preferably basmati
- 4 fl oz vegetable oil
- 1½ lb lamb on the bone or 1 chicken, cut in pieces
- ½ pint water
- 2 large carrots
- 4 oz black seedless raisins
- 2 tsp char marsala or cumin
- ¼ tsp saffron (optional)
- 2½ 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 ½ 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 ¼ cup of oil.
- Cook until they are lightly browned.
- Remove from oil add 1 cup of raisins (i prefer golden sultanas) to the oil and cook until they swell up.
- Boil the meat juice and add 2 cups basmati (very long grained) rice, 1½ 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.