Monastery Lamb Hotpot (Güveç)

Heat half of the fat and sear the meat, cut into cubes with 2-3 cm sides, on all sides. Take it out, keep it warm, and in the fat from the frying put the finely chopped onion. When the onion softens, add half of the tomatoes, cut into cubes, and the red paprika. Return the meat, salt it, pour in 1 cup of hot water and the wine and let the dish come to a boil. Let it simmer for 10 minutes, then add the mushrooms, and after another 10 minutes the finely chopped peppers. When the meat and mushrooms soften, pour in the remaining fat and the washed rice. Transfer the ingredients to a güveç (clay pot) and bake at 180 degrees for about 1 hour. About ten minutes before removing the dish from the oven, add the remaining tomatoes, cut into large pieces. Before serving, sprinkle each portion with finely chopped fresh parsley.