Summary

Ingredients

• 1 kg lamb, e.g., from the club
• 5 carrot (s), grated
• 4 small onions, finely diced
• 600 g basmati
• 1 small can chickpeas
• 25 g barberries, alternatively raisins or dried apricots
• 4 cloves garlic
• some tomato paste
• 4 teaspoons salt
• 2 teaspoons paprika powder, noble sweet
• 1 ½ teaspoon sugar
• 1 ½ teaspoon cumin
• 1 teaspoon chilli flakes
• 1 ½ teaspoon caraway seeds, black
• 1 teaspoon turmeric
• 1 leaf coriander green
• 1 ½ teaspoon coriander powder
• 5 bay leaves
• 5 allspice grains
• 1 liter water
• some sunflower oil, for frying

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Instructions

1. Cut the lamb into approx. 2 - 3 cm cubes and fry in sunflower oil. Add the grated carrots along with the finely diced onions and garlic. Then sprinkle all the spices on top, add a little tomato paste and steam for about 20 minutes, stirring occasionally.
2. Then sprinkle the chickpeas, barberries and rice evenly over the top and carefully pour in the water so that nothing mixes. Don`t stir! Bring to the boil briefly and cook over low heat with the lid on until the rice is cooked through and has absorbed all of the water. Stir now - done.
3. Serve with a salad of thinly sliced tomatoes, very finely chopped onion with a little oil and salt.