In a large soup pot or cauldron, melt the sheep’s fat that’s been diced into small cubes and fry it along with the meat bones, some of the carrots and the onions, until the onion becomes golden.
Then add the meat cut into chunks and let it sauté for 15 minutes.
Then add the rest of the slivered carrots, cover everything with water and add the salt, pepper and garlic.
In the meantime, rinse the rice under running water and bring it to a boil in a separate pot.
Once it’s boiled, add the rice to the cauldron with the rest of the ingredients, covering it with a finger of water, and then close with a lid.
When all the water has evaporated, check that the rice is completely cooked.
With a large spoon, mix the oil at the bottom of the pot with the rice, then cut the chunks of meat into small pieces.
Serve in a bowl, garnished with thin slices of fresh onion and the meat.
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