Shplo

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 in a large pot, try the meat until well-browned on all sides.
• 2 add onion and continue to fry another 5 minutes.
• 3 add 1/2 cup water, cover, and cook on small flame about half an hour.
• 4 remove from pot.
• 5 place half the carrot slices in pot.
• 6 add meat mixture (with liquid), salt, and pepper.
• 7 add remaining carrot, chickpeas, and raisins in that order.
• 8 sprinkle on the cumin, and place the strained rice on top.
• 9 cover with water and bring to a boil.
• 10 cover well and cook on a low flame for 45 minutes.
• 11 place on large tray in the reverse order as the pot: first the rice, etc.
• 12 when available scatter pomegranate seeds on rice.