Cut the lamb into approx. 2 – 3 cm cubes and fry in the sunflower oil. Add the grated carrots together with the finely diced onions and garlic. Then sprinkle all the spices, add some tomato paste and saute for about 20 minutes, stirring occasionally.
Then sprinkle the chickpeas, barberries and rice evenly and pour the water carefully so that nothing mixes.
Do not stir! Bring to the boil briefly and cook over low heat with the lid on until the rice is cooked and has absorbed all the water. Only now stir – done. Serve with a salad of very thinly sliced tomatoes, very finely chopped onion with a little oil and salt.
