Next, core the carrots. Save the insides for later.
In a bowl, mix 1 cup of rice, ground meat, parsley, with a tablespoon of ghee and a drizzle of vegetable oil, and salt and pepper, and bit of cinnamon.
Stuff the carrots with this mixture and shake them to make sure it reaches the bottom. *Leave one inch from the top of the carrot empty because rice grows as it cooks!
Then shallow fry the carrots in vegetable oil (until they’re bright orange). Set aside.
For the sauce, combine 4 cups of water, tamarind sauce, a tablespoon of tomato paste, a tablespoon of garlic, then a squeeze of half an orange. Add salt and pepper to taste.
Add the insides of the carrot that you cored to this mixture and bring it to a rolling boil.
Once it reaches a gravy like consistency, strain it from the carrot pieces and put back on the heat. Add the carrots and bring to a simmer. Cook for 30-40 mins adding water as needed if the sauce becomes too thick.
