Kuzu Pilav

Directions

1. 1
   Heat the butter or oil in a large, heavy-bottomed saucepan, and fry the onion until golden.
2. 2
   Add the meat and brown it gently all over.
3. 3
   Season with salt, pepper, and cinnamon.
4. 4
   Cover and cook the meat and onions over low heat in their own juices for 10 minutes.
5. 5
   Stir in the tomato paste and add water to cover.
6. 6
   Sprinkle with finely chopped parsley, bring to the boil, and simmer gently for 1 1/2 hours, until the meat is very tender and the sauce reduced, adding more water if it becomes too dry.
7. 7
   Bring up the liquid left in the stew to about 33 1/2 cups by adding water.
8. 8
   Stir in the rice, bring to a vigorous boil, then simmer gently over very low heat, covered and undisturbed, for about 20 minutes, or until rice is soft, adding more water if it appears too dry.
9. 9
   Add a tablespoon each pine nuts and raisins to the simmering stew.
10. 10
    Add a sliced sweet pepper and 2 tomatoes, peeled and cut into pieces, to the meat, and cook 5 minutes before adding the tomato paste and water.