Materials
500 g lamb cubed
1 cup chickpeas – pre-soaked and boiled
2 cups of rice
4 cups beef broth
3 tablespoons of butter
½ cup of raisins
3 teaspoons of molasses
DIRECTIONS
Sauté the lamb cubes in butter melted in a pot. Add a cup of boiling water and cook until tender.
After the meat is cooked, add the chickpeas, raisins and molasses, and stir.
Stir in the washed and strained rice, salt and broth. When the rice is cooked, turn off the heat and allow to rest. After 5 minutes, remove the lid and stir the rice. Replace the lid, and allow to rest for another 5 minutes.
Serve hot.
