A traditional recipe from Afghanistan. It might be hard to find ground cardamom so the whole spice crushed with a rolling pin is a good substitute.

Serves up to 10 people and by adding 2 cups extra rice will feed 14. Of course the quantities can be halved!

M
TS (If prepared up to step 10 the previous day) (see abbreviations)

Ingredients
3 med onions
½ cup oil
1 Tbsp.
3lb lamb pieces or chicken
6 cups water
3tsp. salt
1 tsp. each of ground cinnamon, cloves, cumin, cardomum

6 medium carrots
2 cups of dark raisins

4 cups rice

Method
1. Slice the onions and brown in the oil
2. Add the meat and brown
3. Add the water, salt and spices and simmer until tender
4. Peel the carrots and cut into julienne strips (like toothpicks)
5. Fry in ¼ cup oil with the sugar until lightly browned
6. Add the raisins to the carrots and fry briefly until they begin to brown
7. Set aside the carrot/raisin mixture, keeping the oil
8. Remove the meat from that saucepan and add the rice and salt
9. Add boiling water to rice saucepan, to bring level of liquid 2in. above the rice
10. Cook until the water is absorbed then add and mix in ‘carrot oil’
11. If desired, put meat and rice in a large casserole, cover and set in 300°F oven 20-30 minutes
12. To serve, place the meat on a platter, cover with the rice and sprinkle carrots and raisins on top.