Ingredients
- 500 g cubed lamb meat (boneless)
- 4 glasses of water
- 2.5 teaspoons of salt
- 1 medium onion
- 2 medium sized carrots
- 6 tablespoons of margarine
- 2 cups of rice
- 2 teaspoons of black pepper
How It Is Made
The meat is cooked in its own juice over low heat for about 40 minutes. Then add water and half a teaspoon of salt and continue cooking over low heat until it softens. Meanwhile, chop the onion into small pieces and the carrot into matchsticks and fry them in oil over low heat, stirring occasionally. When the meat absorbs its water, it is added to the carrot mixture. Turn it a few times and spread it on the bottom of the pot. Add rice, 500 ml of water and salt and let it boil. Cook first on medium and then on low heat for 15-20 minutes until the water evaporates. Sprinkle with black pepper, place a napkin on it and let it rest for 20 minutes.
Source: Afyonkarahisar Local Flavors, Afyonkarahisar Governorship Provincial Culture and Tourism Directorate Promotional Publications, Ankara 2018
