- Meat (lamb or beef) - 500 Grams
- Daikon - 1 piece
- Bulb - 2 pieces
- Tomatoes - 3 Pieces
- Vegetable oil - 80 Milliliters
- Rice - 200 Grams
- Spices - - To taste
Cut meat pulp into large pieces, we set aside. Bones are put in a saucepan, filled with water (about one and a half liters) and put on medium fire. Cook broth 1 hour. In another saucepan boil the water, add a little salt and vegetable oil to the boiling water, then we put the washed rice into the pan. Cook the rice without the lid until it is ready, if there is not enough liquid, we pour more (the initial ratio of water and rice is 1: 1). When the rice is almost ready and almost completely absorbs the liquid, add spices (I have zira and coriander). Actually, we are leaving the finished rice while we are preparing the gravy ourselves. Cut the flesh into thin pieces-like the usual gravy. Dyke and pepper cut into thin strips, onions - just very finely. In the cauldron we warm up about 40 ml of butter, we put meat in it. Fry the meat until rouge, then add the onions and fry until the onions are transparent. Then add the pepper and radish to the cauldron, fry for a few minutes, when the vegetables are slightly softened - add the finely chopped tomatoes, mix and stew on medium heat. When tomatoes turn into tomato paste, we add two scoops of hot meat broth to the cauldron. Stew for 10 minutes, then add all the remaining broth. We cook the sauce for another 30 minutes on a moderate boil, at the end of the preparation, we straighten the salt and pepper, add the favorite spices. Actually, everything is ready - it remains only to file. We put rice in a deep plate, from above we generously water the gravy - and serve it. Bon Appetit! ;)
Servings: 4