• preparation

Combine in the bowl of a food processor thyme leaves, rosemary, garlic, and parsley. Process until mixture is minced. Transfer to a bowl, and add pepper and olive oil.
Transfer the marinade to a shallow dish, about 10 inches long. Cut the peppers and onions into 1 1/2-inch squares pieces.

Thread the lamb on four 12-inch metal skewers alternately with the peppers and onions.
Put the brochettes in the marinade, turning them so that they are well coated.
Let them marinate at room temperature for 2 hours or longer, turning them every 30 minutes.
Sprinkle the brochettes with salt and pepper.
Broil or grill them over high heat, turning them occasionally, for 12 minutes or until the lamb is well browned.
Serve the lamb brochettes with rice or couscous.

• preparation

1. Rinse your rice. You want to make sure the water runs clear. This cloud water is the starch you that don’t want. Makes for sticky rice. (Good for other dishes, not this one) Let the rice soak.

2. Next, we are going to prepare the lamb. Use an instapot, pressure cooker, or regular pot. Add your sesame oil and heat. Add onions. Add the roughly cut garlic. Cook for 30 seconds and then add cumin.

3. Next add the lamb.an a teaspoon of salt or to taste. Finally, add 3 Cups of water. I cook in an instapot for 25 minutes on high pressure. If cooking in a regular pot it will probably take about an hour. You want the meat to be fork tender.

4. While the meat is cooking, next cook the carrots and raisins. Add to pan some vegetable oil. Then, add the shredded carrots. Cook until soft. Place on foil.

5. Next soak the raisins mine in hot water for about 5 minutes. Then,drain and add to the same pan you cooked the carrots in. This will go quick. Only cook for about 30 seconds. Then add them to the foil with your carrots and wrap into your foil packet to add to rice later.

6. Boil a large pot of salted water. Take your rice that you have rinsed and soaked and add to the boiling water. This is a step you have to watch. I can’t give you an exact amount of time to cook the rice. But, you are only partially cooking your rice. If you fully cook it you will have mushy pulao. On average 4 minutes should get you there. If you can break the rice in your finger you are done. Then, drain your rice.

7. Next, we are going to make our sugar solution to add a caramel color to our rice. In a pan add quarter cup of vegetable oil. Add your sugar. Let the sugar darken. Add 1/2 Cup of water, set aside.

8. Take your meat out of the broth when done cooking. Now it is time to assemble everything. Take a big pot and add half of your rice to the bottom. Then, add your lamb. Then add last of the rice. After that, use a few scoops of the lamb broth, add the sugar mixture, and char masala.

9. Poke some holes in the rice with the handle of a spoon. This will allow steam to release better. Take your packet of raisins and carrots and place in pan on top of your rice. I cover mine with more foil then put lid on rice.

10. Cook on stove top on medium-low heat for about 25 minutes.

• preparation

Preheat oven to 350 degrees.
In oven-proof skillet, heat up oil to a smoking point. Brown the lamb pieces. Add onions. Mix with he lamb and brown lightly. Sprinkle the meat with the flour and mix well. Place in the oven for 5 minutes to brown the flour.
Take out of the oven, cover the meat with water. Add tomato paste, garlic, bouquet garni, salt and pepper.
Cover pot, and cook the stew in the oven for 30 minutes.
Evenly shape the carrots, turnips, and potatoes into small footballs. Cut the beans into 1 inch pieces.
Add potatoes and all vegetables to stew. Continue baking until meat and vegetables are tender.
Transfer stew to a serving dish. Sprinkle with parsley and serve hot.

• preparation

Prepare ingredients for the recipe. Clean carrots and cut them into long slices about 1/4-inch thick. Dice onions into small pieces. Cut meat into 1-inch cubes.

Ingredients for plov
Preheat oil in the Dutch oven over high heat. Using tongs, brown the sides of the meat. Add onions and carrots and cook until the onion turns translucent and the carrots soften.

Add rice and bay leaves to the Dutch oven. Saute for a couple of minutes. Add the garlic cloves to the rice. Cover the cooking ingredients with boiled water. The water should be filled just about 1-inch over the rice. Season with salt and pepper.

Once it simmers, turn the heat down to very low. Cook for about 40-50 minutes. About 20 minutes into cooking, turn over the top layer of rice to promote even cooking.