500 g mutton or beef
100 g or 7 tablespoons vegetable oil
2 carrots
2 onions
4 tomatoes
3 potatoes
300 g (11 oz) or cup rice
salt and cumin to taste

Cut meat in small pieces. In a large skillet, sear in vegetable oil until reddish-brown crust appears. Add sliced onions diced carrots, and potatoes. Saute until vegetables are tender, then add quartered tomatoes. Transfer meat and vegetables to soup kettle with water, bring to a boil. Add rice, diced potatoes, and cook about 20 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yoghurt or sour cream, garnish with chopped greens.