Shplo

Heat the oil (or melted lamb fat) in a large pot over medium-high heat and add the chopped onions, stirring frequently until they are golden and softened, about 5-7 minutes.

Add the lamb cubes to the pot and cook, stirring occasionally, until the meat is browned on all sides, approximately 10 minutes.

Stir in the ground cumin, salt, and fresh ground black pepper, coating the meat evenly with the spices.

Add the carrot slices and cooked garbanzo beans to the pot, stirring to combine with the meat and onions.

Stir in the black raisins and mix all ingredients together thoroughly.

Drain the soaked rice well and add it to the pot, stirring gently to distribute the rice evenly among the meat and vegetables.

Add enough water to cover the rice by about one inch—approximately 5-6 cups depending on rice density.

Bring the mixture to a boil over high heat, then reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 35-40 minutes until the rice is tender and water is absorbed.

Remove the pot from heat and let it rest, covered, for 5 minutes to allow the steam to finish cooking the rice.

Fluff the rice gently with a fork and serve warm on a platter, mixing the meat, vegetables, and raisins throughout the rice.