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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
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 6|
|Calories from Fat: 227 (29%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 49.3mg||15 %|
|Sodium 85.9mg||3 %|
|Potassium 663.2mg||17 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 106.6g|
|Protein 23.2g||33 %|
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Calories per serving: 771
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