1 lb Lamb boneless cubed 1"
3    Carrots julliened
2    Onions cut to strips 1/4"
-wide and  2" long
1/4 c  Peanut oil
6 c  Cold water
3 c  Rice uncooked
1 ts Black pepper fresh ground
1 tb Salt
1    Garlic clove minced
1/4 c  Raisins
1/4 c  Chick peas 

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes
and fry them 6-7 minutes. be sure to turn them constantly. Drain them and
remove to a large casserole <4 qt. is a good size> In the oil left in the
pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper.
Cook until browned then add the rice. Reduce the heat to Low and stir for 3
minutes. Pour this mixture into the casserole and toss lightly. Add the
water. Bring to a boil over high heat. Reduce the heat to Low, cover, &
simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes.
serve at once. Origin: Chef Yuri Nurbandisha, Karavan Restraunt, Medeo,
Kazakhstan