Rice Pilaf With Lamb And Vegetables(To Serve 6) - cooking recipe

Ingredients

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

Preparation

Heat the oil in a heavy 10 to 12-inch skillet over high heat until a light haze forms above it.
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.