Rice salad with lamb

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cook the rice in 400 ml boiling salted water for about 15 minutes. Clean, wash and cut leek into thin rings. Peel carrots and cut into sticks. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Wash dates, dab dry, cut in half and remove the stone.

2. 2

   Dice the flesh. Dab lamb salmon dry and cut into thin slices. Fry in 2 tablespoons of hot oil and season with salt and pepper. Remove from the pan. Steam leek and carrots for about 3 minutes in the frying fat and remove. Pour remaining oil and vinegar into the frying fat, stir in honey and add chilli rings. Let it boil up once. Season marinade with salt. Mix rice, meat, vegetables, dates and marinade and serve lukewarm.

3. 3

   Steam leek and carrots for about 3 minutes in the frying fat and remove. Pour remaining oil and vinegar into the frying fat, stir in honey and add chilli rings. Let it boil up once. Season marinade with salt. Mix rice, meat, vegetables, dates and marinade and serve lukewarm. Sprinkle with coriander leaves as desired

Nutrition Facts

KCAL
430 kcal

CARBS
63 g

FATS
13 g

PROTEINS
19 g