Ingredients

• 2 kg of lamb or beef, cut into chunks
• 4 onions, chopped
• 4 cloves of garlic, minced
• 2 cups of rice
• 3 cups of water or broth
• 3 tablespoons of cooking oil
• Salt and pepper to taste
• 1 tablespoon of ground cumin
• 1 tablespoon of ground coriander
• 1 tablespoon of turmeric
• Fresh herbs for garnish (like parsley or cilantro)

Instructions

1. In a large pot, heat the cooking oil over medium heat. Add the chopped onions and sauté until they are translucent.
2. Add the minced garlic and sauté for an additional minute until fragrant.
3. Introduce the meat chunks to the pot, seasoning with salt, pepper, cumin, coriander, and turmeric. Brown the meat on all sides.
4. Add the water or broth to the pot. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 1.5 to 2 hours or until the meat is tender.
5. In a separate pot, wash the rice thoroughly and then soak it for 30 minutes. Drain the rice afterward.
6. Once the meat is cooked, remove it from the pot and set it aside. Strain the broth and save it for the rice.
7. In a large pot, add the drained rice and the reserved broth. Bring it to a boil and then reduce the heat to low. Cover and let it cook until the rice is fluffy and all the liquid is absorbed, usually about 20 minutes.
8. Prepare a large deep hole in the ground or a suitable large pot. Layer half the cooked rice at the bottom, followed by the meat, and then cover with the remaining rice.
9. If using a ground pit, cover it securely with stones and earth, and let it cook for a few hours. If using a pot, cover it with a lid and keep it on low heat to allow the flavors to meld.
10. Once cooked, carefully remove the outer layer and fluff the rice before serving. Garnish with fresh herbs and enjoy your Buried Meat!

Serving Suggestions

Serve the buried meat alongside a fresh salad, yogurt, or pickles to complement the richness of the dish. This recipe is perfect for gatherings and special occasions.