- Lamb - 500 Grams
- Rice - 4 Cups
- Grated carrots - 1 cup
- Tomato paste - 1 st. a spoon
- Small bow - 1 piece
- Garlic - 1 st. spoon
- Roasted butter - 2.5 st. spoons
- Spices as per 1/8 Art. spoons (turmeric, black pepper, sweet pepper, cinnamon, ground coriander, ground cloves, fennel seed powder, ginger powder)
- Salt - 3 Teaspoons
In 1 tbsp. melted butter onions for a minute, then add the meat and season with salt and pepper, fry until brownish on all sides. Then, add water to hide meat and 2 cm above. Cover and cook for half an hour (after the broth is ready not to pour). After 30 minutes, in another saucepan, in the remaining melted butter fry the chopped garlic for a few seconds. Next, add the carrots, cook for about a minute and then add the tomato paste, mix well. Then, add meat, salt and spices, mix everything thoroughly. Now, add 4.5 cups of broth, cover and bring to a boil (the amount of broth depends on the type of rice). When the mixture boils, add rice and mix. Then, cover and cook on a very low heat for 15-20 minutes or until the rice is ready. The Cubs is ready. Bon Appetit.
Servings: 3-4