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500 gms mutton, goat, or lamb neck – cut into chunks or chops
3 to 4 large onions, roughly chopped
couple of tablespoons of vegetable oil
3 to 4 medium carrots, sliced thickly (about 5mm slices)
1 head garlic, peeled and roughly chopped
1 tbsp ground cumin seeds
Salt and black pepper to taste
About 1/4 cup of barberries
Washed basmati rice and water (use quanitity of 1:2.5 i.e. 1 cup of washed basmati rice to 2.5 cups of water)


Heat oil very hot and fry meat until it starts to brown. Add onion and chopped garlic and fry until soft, add sliced carrot and fry a few minutes longer.

Add all other ingredients, stir well, cover, bring to boil and simmer for 10 minutes (no more). Take off the stove and wrap the whole sealed saucepan in a couple of towels to keep the heat in and leave it to sit for at least two hours.

Serve with green salad.

N.b. If you can’t get barberries then you could try red currants or black currants, but do try to get the dried barberries, they are awesome.


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