Rice Pilaf With Lamb And Vegetables(To Serve 6)

• 1/4 c. vegetable oil
• 1 lb. boneless shoulder of lamb, cut into 1-inch cubes
• 3 large carrots, scraped and cut into strips 1/4-inch wide and 2 inches long
• 2 large onions, peeled and cut into strips about 1/4-inch wide and 2 inches long (about 3 1/2 c.)
• 3 c. unconverted, long-grain white rice
• 2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 6 c. cold water

1. Heat the oil in a heavy 10 to 12-inch skillet over high heat until a light haze forms above it.
2. Drop in the lamb cubes and fry them for 5 to 8 minutes, turning them constantly with a large spoon until they are lightly and evenly browned on all sides. With a slotted spoon transfer the cubes of lamb to a heavy 4-quart casserole.

vegetable oil, boneless shoulder of lamb, carrots, onions, longgrain white rice, salt, freshly ground black pepper, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727545 (may not work)