1 lb Lamb boneless cubed 1"

3 ea Carrots julliened

2 ea Onions cut to strips 1/4"

-wide and 2" long 1/4 c Peanut oil

6 c Cold water

3 c Rice uncooked

1 t Black pepper fresh ground

1 T Salt

1 ea Garlic clove minced

1/4 c Raisins

1/4 c Chick peas

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo, Kazakhstan