Lamb and vegetable pan
easy
35 mins
35 mins
Ingredients
- 250 g Carrots
- 300 g Leeks (leek)
- 250 g Celery
- 50 g pickled, dried tomatoes
- 1 medium onion
- 1 Garlic clove
- 250 g Long grain rice
- 7-10 Tbsp Salt
- 2-3 TABLESPOONS Oil
- 600 g Lamb salmon
- 7-10 Tbsp black pepper
- 1/2 TEASPOON dried thyme
- 1 TABLESPOON Tomato paste
- 1/4 l Vegetable broth (instant)
- 1 package (200 g) strained tomatoes
- 7-10 Tbsp Aluminium foil
Directions
- 1
Clean, wash and drain the carrots, leek and celery. Put some celery green aside for garnishing. Cut the leek and celery into slices. Cut the carrots in half lengthwise and cut into pieces. Cut dried tomatoes into strips.
- 2
Peel onion and garlic. Chop onion finely. Press garlic through a garlic press. Put rice in 1/2 litre boiling salted water, bring to the boil, cover and let it swell at low heat for about 20 minutes until it has absorbed all the water. Heat oil in a pan and fry the lamb salmon for 7-8 minutes, turning. Season with salt, pepper and thyme, wrap in aluminium foil and leave to rest. Sauté the onion and garlic in hot frying fat, add the vegetables, braise briefly and stir in the tomato paste. Season with salt and pepper. Pour on stock and braise covered for about 10 minutes. Add strained tomatoes and simmer for about 2 minutes.
- 3
Sauté the onion and garlic in hot frying fat, add the vegetables, braise briefly and stir in the tomato paste. Season with salt and pepper. Pour on stock and braise covered for about 10 minutes. Add strained tomatoes and simmer for about 2 minutes. Season to taste with salt and pepper. Cut lamb salmon into slices and arrange on plates with rice and vegetable pan. Serve garnished with celery green
Nutrition Facts
510 kcal
59 g
14 g
39 g
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