Riz au gras recipe

Rice cooked in the fatty broth left by a long-simmered mutton stew reddened with fried tomato paste, served with the meat and vegetables piled on top.

1 hour and 40 minutesmedium10 ingredients

Ingredients

• 600 g mutton
• 400 g long grain rice
• 70 g tomato paste
• 2 onions
• 3 tomatoes
• 2 carrots
• 300 g cabbage
• 60 ml peanut oil
• 2 stock cube
• 5 g salt

How to make Riz au gras

1. Cut 600 g of mutton into large pieces and brown them in 60 ml of peanut oil with 1 chopped onion.
2. Stir in 70 g of tomato paste and fry it 5 minutes until the oil turns red; this fried paste, not fresh tomato alone, gives the dish its colour.
3. Add 3 chopped tomatoes, 2 crumbled stock cubes, 5 g of salt and 1.2 l of water, and simmer 45 minutes until the meat is tender.
4. Lift out the meat, then cook 2 sliced carrots, 300 g of cabbage in wedges and the second onion in quarters in the broth for 10 minutes and take them out too.
5. Measure the broth: you need 800 ml for 400 g of rice, so top it up with water if it has reduced too far.
6. Rinse 400 g of long grain rice and pour it into the boiling broth; the rice cooks in the fatty stock, never in plain water, which is what au gras means.
7. Cover and cook 20 minutes on low heat until the liquid is gone, then leave it off the heat 5 minutes.
8. Serve the rice with the meat and the vegetables arranged on top.

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