I number increased by 2.5 times, what did not regret. The meat is cut into large pieces 250-300 g. the Bones are allowed. The rump, cut into cubes 2*2cm, onion half-rings 0.5 cm thick carrot slices thickness of 2-3 mm. In a heated cauldron drop fat and vytaplivaete on medium heat until pork scratchings, which are from cauldron is not deleted. If cooking oil rascalities it to a white haze. Fry the meat until Golden brown.

Add the onions and continue to fry until Browning onions.

A little bit of carrot.

Add cumin, salt and carrots over the meat with the onions and stirring pour cold water up to the level of carrots. Allow to boil, heat to low, cover and stew for 8-10 hours, at least 6 hours. I put out 9 hours. Next time, this is where I will take the cauldron in the oven at 80 degrees and leave it on overnight. Hakim advises sirvac to stir every 30-40 minutes, so as not burnt. I he behaved very well, stirring is not required absolutely.

That's the beauty of get 7, 5 hours of stewing.

One hour until the fire soak rice in warm water. Pull the lamb apart. Meat back into the cauldron, bones discarded. After the fire, wash the rice under running water and lay in the cauldron uniformly distributing over the surface. Pour the rice with boiling water for 1-1,5 cm above the level of rice. Allow the heat to medium and evaporate almost all the water. Fire diminish to a minimum and tormented under the lid for 15-20 minutes.

Hakeem offers the pilaf to serve spreading layers. The rice, top the meat with the carrots. I just stirred the risotto, tasted for salt and called home for a tasting. It's very tender, tasty and flavorful! Enjoy all appetite and happy New year!