5 cups water or broth
1/2 pounds of lamb meat, diced,
1 teaspoon cumin
3 medium carrots, julienned
C. 1 teaspoon red pepper
2 onions, finely chopped
1/3 cup canola oil
5 heads of garlic
2 c. teaspoon salt

Preparation method

Sauté onions and carrots over medium heat until golden brown. Add meat and stir until golden brown. Add 2 cups of water, and cook over medium-high heat about 6-7 minutes, until meat is tender. Add the rice and the heads of garlic stew. Add the remaining water, do not disturb layering of rice and stew and cook uncovered until the rice absorbs the water, about 45 minutes. When the rice is soft Reduce the heat to low, cover the pan and let the rice steam for 25 minutes.
About 5 servings.

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