3 carrots, peeled
8 ounces lamb stew meat, cut into 1 inch cubes
22 cloves garlic, peeled and chopped
1 teaspoon salt
2 teaspoons salt
4 onions, chopped
2 teaspoons white sugar
2 tablespoons vegetable oil
8 cups water
3 tablespoons salt
3 tablespoons ground black pepper
3 tablespoons crushed garlic powder
3 bay leaves
3 tablespoons dried basil, crushed, plus more to taste
1 clove garlic, peeled and chopped
Cut a small stalk from the top of each carrot or stick, remove pit, then cut a long chain it lengthwise up the layers. Place carrots, lamb on a large platter, and sprinkle with garlic powder and bay leaves.
Season with salt and other turmeric powder and bay leaves. Let stand 3 hours before serving.