1 kg (2 1/4 lb) rice
500 g (18 oz) mutton or beef
800 g carrots
3 onions
350 g or 1 cup vegetable oil
85-90 grape leaves
salt and spices to taste

Divide meat into two parts - the base and the filling. Put the other half of the meat through a meat-grinder and combine well with sliced onions and spices. Rinse off the young grape leaves in cold water and place flattened on the work surface. Put a small amount of the meat filling in each leaf and secure roll with thread. Boil the dolmas in a separate pot. Prepare pilaff as per Kovurma Palov recipe above. Add dolmas to the pilaff after pouring water on sauteed meat and carrots. When ready, mix rice and serve in a mound on a large platter topped with dolmas.