Wash rice. Blanch over low heat, stirring constantly, 5 minutes. Salt. Pour 1 Cup of water and cook on slow fire until tender.

1. Coarsely chop the meat and put in pan. Fry on a slow fire. 2. Onions to chop coarsely. Add to the meat. 3. Potatoes peel and cut lengthwise into 6 pieces. Put in pan with meat and onions. 4. Carrots cut into sticks and also put in the pan. 5. Add (pre-soaked overnight in water) garbanzo, tomato paste, salt, pepper and Basil. 6.Pour 2 cups of water and cook until the meat is cooked. PS. the Libyans can't live without tomato paste. She had them in all dishes.

I have a pot for cooking couscous, so I cooked rice spread in the upper tier of pans, so he got soaked with the scent of lamb.

Serve meat with vegetables next to rice, or meat with vegetables on top of rice. But don't stir! Bon appetit!