The main ingredients of meals.

To start, cook the rice. Each of you surely has his own way of cooking crispy rice. I cook as simply as possible: pour the rice with boiling water (in a volume of 2 times larger than the volume of rice), bring to a boil, lower the heat and cover with lid. After 15 minutes the rice will absorb all the water and be ready. In this dish for 5-7 minutes until the rice is tender add in it saffron and stir.

In a frying pan with a generous amount of olive oil fry the carrots (grated on a coarse grater) and chopped half rings onion. Added to sugarce cumin, cumin and dry ground garlic.

Add carrot-onion sauté to the rice and stir.

Now cut the lamb in small cubes and fry until cooked on the same pan where you cooked the onions and carrots. Add salt to taste and sprinkle with crushed garlic.

The next step lay out the pieces of meat in portioned mini-pots (Cocotal).

Fall asleep on top of rice with vegetables on top and pour some more olive oil. Cover with a lid and put on 15 minutes in a preheated 200 degrees in the oven.

Served hot.