-
1
In a large enameled cast-iron casserole, cook the lamb fat over moderately low heat until rendered and the cracklings are golden brown, about 10 minutes.
-
2
Remove the cracklings with a slotted spoon and drain on paper towels.
-
3
Season with salt.
-
4
Leave the fat in the casserole.
-
5
In a medium bowl, season the lamb with 2 teaspoons of salt and 1 teaspoon of pepper.
-
6
Add one-third of the lamb to the casserole and cook over moderate heat until browned, 5 to 7 minutes.
-
7
Using a slotted spoon, transfer the browned meat to a plate.
-
8
Repeat with the remaining lamb.
-
9
Add the onions to the casserole and season with salt and pepper.
-
10
Cook, stirring occasionally, until golden brown, 8 to 10 minutes.
-
11
Stir in the garlic and cook until fragrant and lightly browned, 2 to 3 minutes.
-
12
Add the shredded carrots to the casserole along with the cumin and za'atar and cook, stirring occasionally, until the carrots are just softened, about 2 minutes.
-
13
In a saucepan, bring the beef broth to a simmer.
-
14
Return the lamb and any accumulated juices to the casserole along with the rice.
-
15
Add 2 cups of the broth to the rice and cook, stirring, until it is absorbed, about 4 minutes.
-
16
Repeat with another 2 cups of broth, cooking until absorbed.
-
17
Stir in the remaining broth.
-
18
Cover and simmer over moderately low heat until the rice is tender, about 10 minutes.
-
19
Remove the casserole from the heat and let stand uncovered for 10 minutes before serving.
-
20
Garnish with the cracklings and parsley and serve.
