• 1 lb lamb, cut into bite-size
• 1/2 cup cooking oil
• 1 onion, thinly sliced
• 2 tomatoes
• 1 large clove garlic, minced
• 2 sprigs parsley
• 1 tsp. cumin
• 1 stick cinnamon
• 3 cardamom pods
• 1 tsp. salt
• 3 oz. tomato paste
• 2 cups of rice, uncooked

In a large, heavy pot, brown the meat in heated oil. Add onion slices, and stir for several minutes, then add tomatoes. While the mixture simmers over low heat, crush garlic, parsley and all the spices together, using a mortar and pestle, or blender or food processor; or grind everything between 2 stones. Add to the pot.

Thin tomato paste with about 1/3 cup warm water. Stire into the pot, along with the 2 cups of rice. Immediately add 4 cups boiling water and stir well. Cover, then simmer until rice is done and had absorbed most or all of the water, about 20 - 30 minutes. (Brown rice will take 15 minutes longer and will need an additional cup of water.)