Ingredients
2 cups basmati rice
4 heads garlic, whole
½ cup vegetable oil
2 pounds boneless leg of lamb, cut into 3-inch pieces
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds
2 tablespoons coriander seed
½ cup fresh barberries
1 teaspoon whole black peppercorns
2 cups boiling water to cover
2 tablespoons salt
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Directions
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