Summary

Ingredients

• 500 g mutton, boneless, le meat
• 500 g carrot (s)
• 1 onion (s)
• 4 tablespoon oil
• 0.75 liter ¾ meat broth
• 300 g rice
• 0.5 teaspoon ½ salt
• 1 pinch white pepper
• 3 tomato (s)
• 3 clove (s) garlic

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Instructions

1. Wash the mutton, dry it and cut it into 2 cm cubes. Scrape the carrots, cut in half lengthways and then cut into pieces. Peel and finely chop the onion and garlic cloves.
2. Heat the oil in a saucepan and brown the mutton, turning it all over. Fry the onion and garlic for 5 minutes, add the carrots and a cup of meat stock. Steam everything over a mild heat for 30 minutes.
3. Wash the rice, stir into the meat and vegetables and cook for 5 minutes; Top up with the rest of the meat stock. Cook and season the dish over a mild heat in 15-20 minutes.
4. Garnish the pilaf with tomato slices.
5. You can also use poultry, duck or pork instead of mutton.