Preparation

Start by arranging the lamb meat, cleaning the tallow (also known as bedum in some regions of Portugal).

Do it with a sharp knife and you must remove it, as it gives the meat a bad taste.

Cook the lamb in water seasoned with pepper and salt, along with onion and carrot.
Simmer for about 1 hour.

When the meat is cooked, remove it and set it aside.

Then strain the broth.

Bring the broth back to the heat and, when it boils, add the rice, letting it cook for 10 minutes.

Meanwhile, shred the meat.

When the rice is cooked, add the lamb meat.

At the time of serving, rectify the seasonings and add the mint.

Ingredients

  • ½ kg of lamb meat
  • 1 onion
  • 1 medium carrot
  • 100 g of rice
  • 2 l of water
  • mint q.s.
  • pepper q.s.
  • salt q.s.