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2 pounds cubed lamb
2 Tablespoons wheat or chick pea flour
1/4 cup mutton tail or other animal fat
2 large onions, cut in large pieces
6 cloves garlic
4 large carrots, peeled and cut into chunks
2 cups rice
2 teaspoons ground black pepper
½ cup raisins
½ cup walnuts
½ cup chick peas or half-cup broken dry noodles
1 teaspoon salt
1. Toss meat and flour and fry in fat until well-browned. Put these in a casserole and add onions, garlic, carrots, and rice, and stir until the rice browns slightly.
2. Next add three cups boiling water, black pepper, raisins, nuts and salt, stir only once, then reduce heat to low, cover tightly and cook for four hours. Check once every half hour to be sure there is liquid left and if not, add half cup of boiling water.
3. Turn off the heat, let the casserole rest for ten or fifteen minutes, then serve.