Meat:
600 g of mutton shoulder
4 cl of peanut oil
80 g finely chopped onion
20 g chopped fresh coriander
1 large pinch of ginger
1 large pinch of saffron
Salt, pepper
Rice:
250 g of rice
3 tablespoons of peanut oil
1 large pinch of saffron
1 dl of broth
1 bouquet garni
Salt, pepper
Cut the meat into 50 g pieces. In a casserole dish, heat the oil. Brown the meat then add the onions, coriander and spices. Salt and pepper. Moisten with water to the height of the pieces. Leave to cook over low heat. The meat must be cooked and the cooking juices reduced. In a saucepan, add the oil, rice and saffron. Mix. Add 4 dl. Broth and bouquet garni. Salt and pepper. Cover and cook over low heat for 20 minutes. At the end of cooking, the rice should have absorbed all the liquid. In a large dish, arrange the rice into a crown. Place the meat and baste with the reduced meat.
Source: cuisineedumaroc
