2 lamb steaks (cut into 1 inch cubes)
3 carrots, shredded
1 parsnip, shredded
1 onion, chopped
1 cup, chopped cilantro
2 cups, jasmine rice
1 full head of garlic, cloves peeled
1/4 cup barberries
2 quarts of low sodium stock
Spices: cumin, paprika, coriander, black pepper, cinnamon
Wash the rice, cover with water and add a pinch of salt. Let stand for 15 minutes and drain. Do the same with prunes but use boiling water, drain after 15 minutes.
In a Dutch oven, heat some oil and add onions. Cook on medium heat until turning golden, add carrots and parsnips. Cook mixing for about 4 minutes. Add a bit of salt and spices/barberries, and cook for another minute. Add lamb and cook for about 5 minutes. Sprinkle with cilantro. Spread rice in a uniform layer on top. Carefully pour in the preheated stock without disturbing the rice. Note that water has to cover the rice by about 1/2 inch, if your stock isn't enough, add some boiling water to make up the difference. Insert garlic cloves and prunes into the rice. Cook uncovered until the liquid is fully reduced. Cover with lid and turn the heat off. It's ready to enjoy in 30 minutes.