|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Blanched almonds||3 Tablespoon|
|Onions||2 , chopped|
|Mutton||1 Pound, cut into pieces|
|Tomato paste||2 Tablespoon|
|Broth/Bouillon||3 Cup (48 tbs)|
|Long grain rice||1 1⁄3 Cup (21.33 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
Heat oil in heatproof casserole or skillet.
Add garlic and almonds; heat untii almonds are lightly browned.
Remove garlic and almonds; set almonds aside and discard garlic.
Add chopped onion to skillet and cook 2 minutes; add meat and brown on all sides.
Season with salt and paprika.
Stir tomato paste into broth and add to the meat.
Cover and cook gently 1 hour, or until meat is almost tender.
Mix in rice and raisins.
Cook covered, over low heat about 20 minutes, or until rice is soft.
Sprinkle almonds over Pilaf and serve with lettuce and tomato salad.