Categories: Rice/grains, Ethnic, Lamb, Pilaf 
      Yield: 10 servings 
  
    1/2 lb Garbanzos (dried)               2 1/4 c  Carrots (peel & dice) 
      5 c  Rice                                     Salt & Pepper 
    3/4 c  Oil                                 1 ts Cumin (ground) 
    3/4 lb Lamb (leg meat cubed)               1 c  Barberries or Currants 
      2 lg Onions (sliced)                 
  
  FROM THE KITCHEN OF: Gary & Margie Hartford  [Eugene OR] Makes 10 servings 
   
  Soak garbanzos in water overnight, then drain. Soak rice in warm salted 
  water for 2 hours. 
   
  Heat oil in large saucepan and brown meat. Break onion slices into rings, 
  add to saucepan and cook over low heat until onions are browned, about 30 
  minutes. Add carrots and garbanzos. Barely cover with water and simmer 1 
  hour, or until garbanzos are tender. Season to taste with salt, pepper and 
  cumin. Add barberries. 
   
  Drain soaking water from rice. Strew rice over meat and add 1 quart of 
  water. Bring to hard boil, uncovered. When water boils off, pile rice and 
  meat into pot and poke vent holes to bottom with long handled wooden spoon. 
  Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat 
  arranged on top. 
   
  Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg 
  cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72 
  gram fiber. 
   
  From the Register Guard 9/2/1992, by Charles Perry (LA Times)