Back to 6 servings 1.5 lb boneless lamb shoulder or leg, cut into 1-inch cubes 0.5 cup vegetable oil or olive oil 2 medium onions, thinly sliced into half moons 3 large carrots, cut into thick matchsticks 2 tsp salt, plus more to taste 1 tsp black pepper, freshly ground 1 tsp ground cumin 1 tsp ground coriander 0.5 tsp ground chili pepper or paprika, optional 3 bay leaves 2 cups long grain white rice, rinsed until the water runs clear 2 heads garlic, outer papery layers removed, left whole 4 cups hot water or stock, approximately; see method 2 tbsp dried currants or raisins, optional
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1 Step 1: Rinse the rice in a fine-mesh strainer under cold running water, changing the water until it runs clear, then drain and set aside.2 Step 2: Heat the oil in a large heavy pot or Dutch oven over high heat. Brown the lamb cubes on all sides, about 7 minutes, stirring often.3 Step 3: Reduce to medium heat, add the onions with a pinch of salt and cook about 5 minutes until soft and lightly browned.4 Step 4: Add the carrots, the remaining salt, pepper, cumin, coriander, chili pepper and bay leaves. Cook about 5 minutes until the carrots begin to soften.5 Step 5: Pour in 2 cups of hot water, cover and simmer over medium-low heat about 45 minutes until the lamb is tender when pierced with a knife.6 Step 6: Spread the rinsed rice evenly over the meat and vegetables without stirring. Scatter the currants over the top, then pour in enough hot water or stock to cover the rice by about 1 inch.7 Step 7: Bring to a boil over high heat, then reduce to medium and cook uncovered about 10 minutes until most of the liquid has been absorbed.8 Step 8: Press the whole garlic heads into the center of the rice and poke several holes down through the rice with a chopstick or skewer. Cover and cook on the lowest heat about 20 minutes until the rice is tender and all liquid is absorbed.9 Step 9: Turn off the heat and let stand covered for 10 minutes. Remove the bay leaves, gently fluff the rice and combine it with the meat and vegetables, then serve with a garlic head on top.getsaucepan.com/r/45c5ae3d-ff32-576c-839d-cb154bbd5b3c
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