Lamb pot
easy
90 mins
90 mins
Ingredients
- 800 g triggered leg of lamb
- 3 Garlic cloves
- 3 Onions
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 ml dry white wine
- 800 ml Vegetable broth (instant)
- 250 g Long grain rice
- 1 little box Saffron
- 100 g dried apricots
- 5 larger leaves Sage
- 1 small stalk of dill
- 100 g Raisins
- 75 g Almond slivers
- 30 g Pistachio kernels
- 7-10 Tbsp fresh herbs
Directions
- 1
If necessary, degrease and wash the meat and cut it into cubes of about 2 cm. Peel garlic and onions, dice finely. Heat olive oil. Fry the prepared ingredients in it over a high heat for about 10 minutes, turning them over.
- 2
Season with salt and pepper. Deglaze with white wine and stock. Cover and stew for about 50 minutes. In the meantime cook rice in boiling salted water, seasoned with saffron for about 20 minutes. Cut the apricots into small cubes.
- 3
Cut sage into fine strips, chop dill. Wash the raisins and dab dry. Braise apricots, raisins, dill and sage for the last 20 minutes. Season again with salt and pepper.
- 4
Roast the almond slivers in a pan without fat, take them out. Coarsely chop the pistachio kernels. Sprinkle almond slivers and pistachios over the lamb and arrange in portions. Cut the rice into balls and serve with the lamb pot.
- 5
Garnish with fresh herbs.
Nutrition Facts
1050 kcal
84 g
55 g
48 g
More Delicious Recipes
