Aligot

Orange rice

• 1 KG POTATOES, peeled
• 1 CUP MILK
• 2 CLOVES GARLIC
• 100 GRAM BUTTER
• 100 GRAM GRATED CHEESE, if possible from the region like Cantal

• 2 1/2 CUP RICE
• 5 CUPS BEEF STOCK
• 400 GRAM MUTTON, in strips
• 75 GRAM PISTACHIOS, chopped
• 75 GRAM ALMONDS, chopped
• RIND OF 1 ORANGE
• 5 CARDAMOM PODS, use inside seeds
• 6 DRIED APRICOTS, cut
• 2 ONIONS, chopped

Cook the potatoes 20 minutes and puree them. Heat the milk and add this to the potatoes, and also the garlic, butter, cheese and pepper and salt to taste. Beat the puree a few minutes with a mixer until it becomes light and fluffy.

This is a recipe from the city of Aubrac in the department Aveyron in the Midi-Pyrénées.

Fry the mutton brown on all sides. Add the stock, bring to the boil and simmer for 1 hour. Fry the onions in a separate pan for 5 minutes. Add the rice, the stock and mutton and the other ingredients and pepper and salt to taste. Bring to the boil and simmer for 20 minutes. Stir before serving.

Inspired by the book "What's cooking in Kabul" by the United Nations Women Association 1998.