Lamb (or Beef) Pilaf

1 pound cubed lamb or beef
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon garam masala
1 garlic clove
Chopped
1 1/2 teaspoons vegetable oil
3 3/4 cups water
salt and black pepper
For Rice:
2 Tablespoons olive oil
1 onion chopped
1 potato peeled and chopped
1 carrot, chopped
1 banana pepper sliced (with
seeds for “heat” if desired)
1 red pepper chopped
1/2 head cabbage—thinly sliced
1 green chili chopped
1 teaspoon cumin
3 teaspoon cardamom
2 garlic cloves
1 1/2 cups basmati rice
1/2 cup unsalted almond slices
To make meat:
1. Place meat in bowl and mix with herbs for 2-3
hours.
2. Heat oil and cook meat until tender and browned.
3. Add water and keep on stove top on low to
simmer until cooked.
To make rice:
1. Fry onion, potato, and carrot for 5 minutes in oil.
2. Add peppers, cabbage, chili, spices, garlic, and the
stock from the meat cooking.
3. Stir well and simmer 10 minutes.
4. Stir in rice and meat; cover and cook 20 minutes
or until the rice is done.
5. Sprinkle with almonds and more salt and pepper if
desired.