Ingredients:
250g of rice
3 / 4kg of boneless lamb
2 onions
2 cloves of garlic
100g currants
Meat broth
Salt, saffron and pepper
Preparation:
Fry the chopped lamb in a saucepan with oil and add the chopped onions. Meanwhile, boil the broth with some saffron threads. Then pour it into the casserole and add the salt, pepper, and crushed garlic and cook until the meat is tender. Then the rice and raisins are added and left over low heat until it is just right and all the broth has been consumed.