5 to 6 large carrots, sliced into very thin fingers
Prunes (or a large handful of raisins will do if you dont like prunes)
2 cups rice
Salt and pepper to taste
Cut the meat into cubes as you would for a stew.
In a big deep pot heat up oil.
When the oil is very hot seal the meat on all sides and remove from the pot.
Add the sliced onions and fry until golden.
Return the meat to the pot with the onions and add salt and pepper to taste.
Add in the prunes or raisins and mix everything together.
Add enough water to nearly cover the meat and cook for about an hour until the liquid has reduced but not disappeared (the longer you do this part the softer the meat is).
Once the water has reduced place the carrots in one layer over the meat.
Mix salt into the rice to taste then pour the rice over the carrots so again it's one layer.
Now pour water carefully over the rice (I use the back of a spoon so it doesn't make holes in the rice layer) until the water is about 2 cm above the rice.
Cook on high until it bubbles then reduce to medium low heat, cover and let cook for about an hour.
Apparently you can turn the pot over onto a serving plate so you can see all the pretty layers of rice, carrots and meat but I was scared it would go all over the place so we dished up straight from the pot.