Rice and Carrots with Lamb, Pickles, and Yogurt


Rice and Carrots with Lamb, Pickles, and Yogurt


- 2 cups basmati rice

- 4 cups water

- 2 carrots, grated

- 1 pound lamb, cut into small pieces

- 1 onion, finely chopped

- 4 cloves of garlic, minced

- 2 tablespoons vegetable oil

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- Salt, to taste

- Black pepper, to taste

- Pickles, for serving

- Yogurt, for serving


1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

2. In a large pot, bring the water to a boil. Add the rice and cook until it is tender but still firm, following the package instructions. Once cooked, drain the rice and set it aside.

3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

4. Add the grated carrots to the pan and cook for a few minutes until they soften slightly.

5. Push the carrot mixture to one side of the pan and add the lamb pieces. Cook until they are browned on all sides.

6. Season the mixture with ground cumin, ground coriander, salt, and black pepper. Stir well to evenly distribute the spices.

7. Reduce the heat to low and cover the pan. Allow the lamb and carrots to simmer for about 15-20 minutes until the flavors meld together and the lamb becomes tender.

8. In a serving dish, layer the cooked rice at the bottom. Top it with the lamb and carrot mixture, spreading it evenly.

9. Serve the dish with pickles on the side and a dollop of yogurt on top. You can also garnish with fresh herbs like parsley or mint, if desired.

10. Enjoy your delicious close-up of rice with carrots garnished with lamb pieces, served with pickles and yogurt!

Note: Feel free to adjust the seasoning or add additional spices according to your taste preferences.

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