Shplo

Ingredients

• 3 cups good rice, well rinsed,and soaked in cold water
• 3 large chopped onions
• 5 peeled carrots, cut into thin slices
• 2 lbs lamb, cut into cubes of about 1 inch
• 2 teaspoons ground cumin
• 1 cup cooked garbanzo beans
• 1/3 cup black raisins
• salt
• fresh ground black pepper
• 1/2 cup oil ("or" melted lamb fat)

Directions

1. 1

   In a large pot, try the meat until well-browned on all sides.

2. 2

   Add onion and continue to fry another 5 minutes.

3. 3

   Add 1/2 cup water, cover, and cook on small flame about half an hour.

4. 4

   Remove from pot.

5. 5

   Place half the carrot slices in pot.

6. 6

   Add meat mixture (with liquid), salt, and pepper.

7. 7

   Add remaining carrot, chickpeas, and raisins in that order.

8. 8

   Sprinkle on the cumin, and place the strained rice on top.

9. 9

   Cover with water and bring to a boil.

10. 10

    Cover well and cook on a low flame for 45 minutes.

11. 11

    Place on large tray in the reverse order as the pot: first the rice, etc.

12. 12

    When available scatter pomegranate seeds on rice.