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Filed Under Main DishLamb
King's Rice

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Afghanistan Afghanistan
Shared by: Peggy T.

1/2 cup Corn oil
5 cups chopped Onions
4 pounds Baby lamb
2 pounds thinly sliced Carrots
1 cup dark Raisins
1 cup chopped Pistachio Nuts
24 cloves Garlic
4 cups well rinsed Rice
3 1/2 cups warm Water
2 teaspoons Salt
1 teaspoon Pepper

Note: Also known as Shahee Polo

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Preparation Time:


Process Time:


Overall Time:

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Stove Top


1 Hour


1 Hour


2 Hours

Note: Also known as Shahee Polo



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Cut the lamb into 3 inch cubes.
Heat oil in pot large enough to contain all ingredients. Add onions and saute over moderate heat for 2 minutes. Add lamb and brown for about 15 minutes. Remove the lamb and onions to platter or a bowl. The balance of the oil remains in the pan.

Cover the bottom of the pan with half the carrots to prevent the meat from scorching. Over this, arrange the meat and onions. Cover with the balance of the carrots. Arrange on top of this the pistachios and garlic cloves.

Add the rice to cover other ingredients and carefully pour in water, salt and pepper. Bring the liquid to a boil and simmer for about 10 minutes, or until the liquid is absorbed by the rice.

With a fork, stir top of rice lightly to mix but do not disturb other ingredients. Turn heat to low, cover the pan and cook for about 1 hour without stirring.

Serve salad, pickles and Noni Afghani.





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