Lammpilaw with tomatoes

Name: Lammpilaw with tomatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 600 g Shoulder of lamb (no bone); 2 medium-sized onions; 2 Garlic cloves; 1/2–1 red chilli pepper; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground cinnamon; 2 TABLESPOONS Tomato paste; 1 TEASPOON clear soup; 2 TABLESPOONS Raisins; 1 Stalk leek (leek); 3 medium-sized carrots; 2 TABLESPOONS Almond kernels (without skin); 300 g Long grain rice; 100 g cherry tomatoes; 150 g Cream yoghurt

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

600 g Shoulder of lamb (no bone)
2 medium-sized onions
2 Garlic cloves
1/2–1 red chilli pepper
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground cinnamon
2 TABLESPOONS Tomato paste
1 TEASPOON clear soup
2 TABLESPOONS Raisins
1 Stalk leek (leek)
3 medium-sized carrots
2 TABLESPOONS Almond kernels (without skin)
300 g Long grain rice
100 g cherry tomatoes
150 g Cream yoghurt

Directions

1
Wash the meat, dab dry and cut into cubes. Peel and chop onions and garlic. Chilli pepper lengthwise.
2
carve, core, wash and chop finely.
3
Heat the oil in a casserole dish. Brown the meat in it in portions. Fry onions and garlic briefly. Put all the meat in the pot. Season with chilli, salt, pepper and cinnamon. Stir in tomato paste and sauté briefly.
4
Add stock and 3/4 l water. Bring everything to the boil and cover.
5
Braise for about 1 1/4 hours.
6
Wash and drain the raisins. Clean or peel and wash leek and carrots. Cut leek into rings and carrots into slices. Chop the almonds coarsely. Add rice, leek, carrots, almonds and raisins to the meat and continue to braise covered for about 20 minutes.
7
Stir from time to time.
8
Wash and add the tomatoes and braise them open for about 10 minutes. Season pilaf with salt and pepper and arrange on a plate. Put yoghurt on top and dust with cinnamon.
9
Drinks tip: red country wine.