- 400 g lamb, cut into 3 cm dice
- 400 ml meat stock / water, boiled
- 300 g long grain rice, soaked in hot water for 30 minutes, drained
- 200 g carrots, peeled, cut into small dice
- 150 g onion, sliced thin
- 4 tbsp butter / oil
- 3 tsp salt
- 2 tsp black pepper
Melt a tablespoon of butter or pour oil onto a frying pan, begin to sauté the onions. Cover and fry gently for 15 minutes until the onions are soft and creamy. Place the fried onions in the bottom of a deep saucepan. Put the lid on, and keep warm.
Add a tablespoon of butter or oil to the frying pan, sauté carrots for 10 minutes. Add the carrots to the onions. Heat through.
Add two tablespoons of butter or oil to the frying pan, fry the lamb for 5 minutes over medium-high heat. Stir into the carrots and onions in the saucepan.
Spoon the rice on top of the carrot-onion-lamb mixture, season and pour in stock or water. Cover and cook over medium heat for 15 minutes.
Once dimples form on the rice, place a paper towel between the pan and the lid. Turn the heat down to lowest setting. Cook for 5 minutes.
Take the pilaf off the heat, rest for 15 minutes with lid on.
Before service, place a plate on top of the saucepan, carefully invert to put the lamb mixture on top of the rice. Serve immediately.