Wash the meat, pat dry and cut into bite-sized pieces. Peel the carrot, onion and garlic cloves and cut into fine cubes. Feel free to press the garlic cloves through the press.
Now heat some oil in a high saucepan and sweat the vegetables in it over low heat. Stir again and again so that the vegetables don`t burn.
After about 5 minutes add the meat and stir-fry. After about 10 minutes, add enough water to the pan to cover the meat. Let everything simmer for about 15 minutes.
Now put the buckwheat in the pot. Spread this nicely over the entire surface and simmer in the closed pot for another 5 minutes.
Now add some water again, but again only enough so that the water covers everything. Season the dish and stir everything thoroughly. With the lid closed and over low heat, simmer until the buckwheat is cooked through. That`s another 15 minutes.
Then turn off the stove, but let the dish steep for another 10 minutes before serving.
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