|Vegetable oil||2 Tablespoon|
|Yellow onion||1 Small, peeled and thinly sliced|
|Fine noodles||3⁄4 Cup (12 tbs), uncooked|
|Cubed cooked lamb||2 Cup (32 tbs)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Beef broth||3 Cup (48 tbs)|
|Dried mint||1 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
1. In a 2-quart flameproof casserole or a saucepan with a cover, heat the oil over moderate heat. Add the onion and noodles, and cook, stirring, until the noodles are golden— about 5 minutes.
2. Stir in the lamb, rice, raisins, beef broth, mint, salt, and pepper. Bring to a boil, lower the heat, cover, and simmer for 30 minutes. Sprinkle with the almonds. Serve with Orange-Ginger Garrots.