- 2 lbs lean lamb or beef, cut into small cubes
- 2 lbs medium-grain rice (paella type)
- 1/4 cup vegetable oil
- 2 lbs carrots, shredded
- 3 white onions, minced
- 1/2 cup golden raisins
- 1/2 cup currents or raisins
- 1 cup chick peas, cooked al dente
- salt and pepper
- Large Dutch oven (or Le Crueset)
- Wash rice under tap until water is clear. Cover with cold water and let soak.
- Heat oil on high heat and brown the meat on all sides. Remove meat and sauté onions until golden. Return meat to pot and stir well. Add onions and cook, stirring occasionally, until carrots wilt and brown. Add remaining ingredients
- Lower heat to medium and pour hot water to just cover the food. Add salt and pepper to taste and simmer until water evaporates. Do not stir.
- Drain rice place on top of the meat in one layer (OPTIONAL: STICK WHOLE GARLIC HEAD AND CHILIS IN THE RICE PILE). Carefully pour water (I prefer beef broth, but that's not in the original recipe) until the rice is covered almost 1". Cook on high heat until dish reaches rapid boil. Reduce heat to medium-low and cook until water fully absorbed. Rice should be a little al dente. Make sure there is no water at the bottom of the pan.
- Reduce heat to the lowest level possible, cover tightly and let steam for 20 minutes. Carefully mix the ingredients and season to taste.
Serve with salad - it's tradition.