Lamb ragout in yoghurt-lemon sauce with vegetables and rice

Name: Lamb ragout in yoghurt-lemon sauce with vegetables and rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Leg of lamb (boneless); 1 medium onion; 1 clove of garlic; 1 Pot of rosemary; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2-1 TEASPOON dried thyme; 1/2 l clear broth (instant); 7-10 Tbsp grated rind of 1 untreated lemon; 2 Lemon slices of 1 untreated lemon; 375 g Kohlrabi; 250 g Carrots; 125 g Sweet peas; 200 g Basmati rice; 1/2 potty Mint; 15 g Cornstarch; 200 g Cream yoghurt; 1-2 TABLESPOONS Lemon juice; 25 g Butter or margarine; 7-10 Tbsp Lemon slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Leg of lamb (boneless)
1 medium onion
1 clove of garlic
1 Pot of rosemary
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2-1 TEASPOON dried thyme
1/2 l clear broth (instant)
7-10 Tbsp grated rind of 1 untreated lemon
2 Lemon slices of 1 untreated lemon
375 g Kohlrabi
250 g Carrots
125 g Sweet peas
200 g Basmati rice
1/2 potty Mint
15 g Cornstarch
200 g Cream yoghurt
1-2 TABLESPOONS Lemon juice
25 g Butter or margarine
7-10 Tbsp Lemon slices

Directions

1
Dice the lamb. Peel onion and garlic. Dice onion, press garlic through a garlic press. Wash the rosemary and chop finely, except for something to garnish. Heat the oil in a casserole and fry the meat thoroughly while turning. Finally add onions and garlic and fry briefly.
2
Season the meat with salt, pepper, thyme and rosemary and add stock. Add grated lemon peel and 2 lemon slices, bring to the boil, cover and stew for 35-40 minutes. In the meantime clean and wash kohlrabi, carrots and mangetouts. Cut carrots into slices and kohlrabi into cubes. Cook carrots and kohlrabi in little boiling salted water for about 10 minutes. After 5 minutes add mangetout and cook. Put rice in 400 ml boiling salted water and let it swell covered over low heat for 15-20 minutes. Wash the mint, dab dry and cut the leaves into fine strips, except for a little garnish. Mix cornflour and yoghurt. Remove lemon slices from the ragout and stir in the yoghurt. Bring the ragout briefly to the boil again and season to taste with salt, pepper and lemon juice.
3
After 5 minutes add mangetout and cook. Put rice in 400 ml boiling salted water and let it swell covered over low heat for 15-20 minutes. Wash the mint, dab dry and cut the leaves into fine strips, except for a little garnish. Mix cornflour and yoghurt. Remove lemon slices from the ragout and stir in the yoghurt. Bring the ragout briefly to the boil again and season to taste with salt, pepper and lemon juice. Pour the vegetables onto a sieve and let them drip off. Melt the fat in the vegetable pot and toss the vegetables in it. Fold mint into the finished rice. Arrange the ragout on plates with lemon slices, rice and vegetables as desired. Sprinkle with lemon julienne and serve garnished with mint and rosemary
4
Pour the vegetables onto a sieve and let them drip off. Melt the fat in the vegetable pot and toss the vegetables in it. Fold mint into the finished rice. Arrange the ragout on plates with lemon slices, rice and vegetables as desired. Sprinkle with lemon julienne and serve garnished with mint and rosemary