Recipe - Ixni-Pec - Yucatan Habanero Sauce

One half pound Garbanzos (dried)
5 cup Rice
Three fourths cup Oil
Three fourths pound Lamb (leg meat cubed)
2 lg Onions ( cut or sliced up )
2 One fourth cup Carrots (peel & dice)
Salt & Pepper
1 teaspoon Cumin (ground)
1 cup Barberries or Currants

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Makes 10 servings

Soak garbanzos in water overnight, then drain. Soak rice in warm salted
water for 2 hours.

Heat oil in large saucepan and brown meat. Break onion slices into rings,
add to saucepan and cook over low heat until onions are browned, about 30
minutes. Add carrots and garbanzos. Barely cover with water and simmer 1
hour, or until garbanzos are tender. Season to taste with salt, pepper and
cumin. Add barberries.

Drain soaking water from rice. Strew rice over meat and add 1 quart of
water. Bring to hard boil, uncovered. When water boils off, pile rice and
meat into pot and poke vent holes to bottom with long handled wooden spoon.
Cook covered over low heat 20 to 25 minutes. Serve pilaf on plate with meat
arranged on top.

Each serving contains (approx): 510 calories, 122 mg sodium, 16 mg
cholesterol, 19 grams fat, 73 grams carbohydrates, 11 grams protein, 0.72
gram fiber.

From the Register Guard 9/2/1992, by Charles Perry (LA Times)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini