Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Garbanzos (dried)
5 c Rice
3/4 c Oil
3/4 lb Lamb (leg meat cubed)
2 lg Onions (sliced)
2 1/4 c Carrots (peel dice)
Salt Pepper
1 ts Cumin (ground)
1 c Barberries or Currants

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene OR] Makes 10
servings

Soak garbanzos in water overnight, then drain. Soak rice in warm
salted water for 2 hours.

Heat oil in large saucepan and brown meat. Break onion slices into
rings, add to saucepan and cook over low heat until onions are
browned, about 30 minutes. Add carrots and garbanzos. Barely cover
with water and simmer 1 hour, or until garbanzos are tender. Season
to taste with salt, pepper and cumin. Add barberries.

Drain soaking water from rice. Strew rice over meat and add 1 quart of
water. Bring to hard boil, uncovered. When water boils off, pile rice
and meat into pot and poke vent holes to bottom with long handled
wooden spoon. Cook covered over low heat 20 to 25 minutes. Serve
pilaf on plate with meat arranged on top.

Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg
cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein,
0.72 gram fiber.

From the Register Guard 9/2/1992, by Charles Perry (LA Times)

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