Traditional Lamb Stew (Chalau)

Servings: 6

Ingredients:

1/2 C vegetable oil (divided)

1 large onion (finely chopped)

2 cloves garlic (crushed or minced)

1 1/2 lb. lamb stew-meat (1” cubes)

1 1/2 C water

1 tsp. salt

1/4 tsp. cayenne

1 tsp. cumin

3 C uncooked Basmati rice (see sidebar)

6 C water

3 C fresh spinach leaves (chopped)

2 T fresh cilantro leaves (chopped)

Cooking Instructions:

In a large skillet heat 1/4 C of oil. Add onion and cook till translucent. Add garlic and lamb, browning lamb. Add water, salt, cayenne, and cumin. Simmer on low heat, covered, for 1 1/2 hours. In a large saucepan, cook rice for 5 minutes in remaining 1/4 C oil, stirring frequently. Add water and bring to a boil. Cover loosely, reduce heat, and simmer 30 minutes or so till rice is tender and most or all of the water is absorbed. Add spinach and cilantro to lamb and cook 10 more minutes. Turn rice onto a serving bowl and spoon a little stew over the top. Serve remaining stew in another serving bowl. Serve with Naan.

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