Instructions: Rinse rice well; drain. Add 2 cups water and bring almost to boil. Cover and immediately reduce heat to very low simmer and cook 12 to 15 minutes. Turn off heat and allow to steam 5 to 10 minutes. Stir lightly with fork and set aside, covered, to keep warm.

Toast pine nuts in large, heavy skillet just until lightly browned. Watch carefully because they are quick to burn. Remove from pan and set aside.

In same large, heavy skillet, brown lamb with chopped onion and carrot over medium heat, about 5 minutes. Spoon off and discard any accumulated fat.

Stir in tomatoes, allspice, pepper and salt. Cook 2 to 3 minutes longer until flavors blend.

Stir in reserved pine nuts and yogurt. Heat through, but do not let it boil, about 1 minute. Serve immediately over rice.

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