It’s a meal in a pan – one grand main dish, no sides needed. Feeds a crowd and can be served in a pan, makes a great centerpiece.

Ingredients:

• Lamb ~ 1-1.5 lbs
• 1 big yellow onion
• Carrots – 1-1.5 lbs
• Rice parboiled is better, but jasmine or baldo rice will work: 2.5 – 3 cups. It is shorter grain than basmati and cooks longer.
• Head of garlic (at least, 2 is better)
• Salt, pepper, cumin, coriander, chili pepper, thyme

Directions:

• Cut lamb into half inch pieces, remove extra fat, but keep some.
• Finely chop onion
• Carrots have to be cut, not grated to retain it’s juice. I used food processor this time, but regretted it.
• Use big heavy pan (dutch oven is the best). Pour 2-3 tbsp light olive oil into the pan.
• Start frying onions. If you have extra time it’s better to start with frying your meat, getting it seared, then removing from a pan and then fry onions. But to make it simpler…
• When onion is golden brown add meat, mix to combine and keep frying on high heat to get it seared, stirring occasionally. Spice your meat.
• When meat is seared and browned (it should actually be cooked, pieces are small) add carrots, mix with meat and onion, keep frying all together for 3-5 minutes.
• Rinse rice with cold water, add to the pan, mix with onion and vegetables
• Pour cold water over rice, bring it to a boil on high heat, check the sauce for salt and spices and adjust as needed.
• Reduce the heat to very low, cover your pan with the lid.
• In about 5-7 minutes when rice absorbs water place full head of garlic (or two) inside the rice.
• In about 10 minutes start checking rice for being cooked. Turn the heat off when rice is fully cooked.