# Rest the
rice in the too much warm salt water.
# Fry the
lamb cubes with some oil, add grated
carrots on it, mix, cover the lid on and remove from the stove.
# Put the remaining oil into the separate pot, when it warms a little bit, add boiled and then peeled
almonds, roast.
# Add the rested, washed and drained
rice, and roast the
rice with
almonds.
# Pour the mixture of
lamb on the
rice and mix.
# Add 3 cups water, drizzle salt and black
pepper. Cover the lid on, at first cook over medium heat and then turn the heat low and cook for 20 minutes.
# When it gets cooked, place a paper towel between the pot and its lid, and let it steep for 20 minutes at least.
