Prep Time::20 mins
Cook Time:: 1 hr 40 mins
Total Time:: 2 hrs
Servings::8
Ingredients
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2 cups basmati rice
4 whole heads garlic
½ cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
½ cup fresh barberries
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt
Directions
Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.