Moshurda - mung bean and rice soup

300 g mutton or beef
100 g or 7 tablespoons vegetable oil
1 1/2 cup rice
1 cup mung beans
2 onions
1 carrot
2-3 tomatoes
1/2 bunch (1/2 oz) fresh coroander
green onion
cumin
salt and spices to taste

In a cauldron, put meat cut into small pieces and sear in hot vegetable oil. Add chopped onions and tomatoes, cubed carrots. Saute a few minutes, add water and spices. Before the water boils, add cleaned and washed mung beans. When mung beans are soft, add rice and cook another 20-25 minutes. In the final 5-10 minutes add salt and spices. To serve, top with yoghurt or sour cream , garnish with chopped greens and freshly ground black pepper.