Preparation Instructions

Begin by thoroughly washing the lamb and patting it dry with paper towels. Cut the lamb into uniform cubes to ensure even cooking.
Peel and slice the onions and carrots. A julienne cut for the carrots adds a nice texture to the dish.
Cube the potatoes, keeping the pieces slightly larger so that they do not break down during cooking.
Rinse the rice under cold water until the water runs clear to remove excess starch.

In a large bowl, combine the lamb with ground coriander, cumin seeds, salt, black pepper, and minced garlic. Mix well to coat the meat evenly.
Cover the mixture and let it marinate in the refrigerator for at least two hours. Ideally, the meat should marinate overnight to absorb all the spices thoroughly.

Cooking Instructions

Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Add the marinated lamb and brown the pieces on all sides to seal in the juices.
Remove the lamb from the pot and set aside. In the same oil, add the sliced onions and cook until they are soft and golden brown.
Add the carrots to the onions and sauté for a few more minutes. The idea is to bring out the sweetness of the carrots which complements the richness of the lamb.
Return the lamb to the pot and mix it with the vegetables. Add the cubed potatoes, dried apricots, and currants. Stir everything together carefully.
Pour enough water into the pot to just cover the mixture. Bring the contents to a boil, then reduce the heat to low, cover the pot, and let it simmer.
Simmer the dish for about 1.5 to 2 hours, checking and stirring occasionally, until the lamb is tender and the flavors have melded beautifully.