Vegetable pilaf with lamb

Name: Vegetable pilaf with lamb
Yield: 1
Ingredients: 600 g Lamb (from the shoulder); 2 Onions; 2 Garlic cloves; 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 Meat broth (instant); 1 Stalk leek (leek); 3 Carrots; 2 TABLESPOONS Raisins; 2 TABLESPOONS Almond kernels (without skin); 300 g Long grain rice; 100 g cherry tomatoes; 150 g Cream yoghurt

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

600 g Lamb (from the shoulder)
2 Onions
2 Garlic cloves
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 Meat broth (instant)
1 Stalk leek (leek)
3 Carrots
2 TABLESPOONS Raisins
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 dice into goulash. Peel and chop ##onions## and ##garlic##. Cut chilli pepper lengthwise, remove seeds, wash and chop finely.
2
Heat the oil in a casserole or roasting pan. Fry the meat in portions until it is brown, turning. Finally fry the onions and garlic briefly. Add chilli and all the meat to the pot.
3
Season with salt, pepper and ##cinnamon##.
4
Stir in the tomato paste and sweat briefly while stirring. Add 3/4 l water and stock, bring to the boil, cover and braise over medium heat for about 1 1/2 hours until the meat is soft.
5
Clean or peel and wash the vegetables. Cut leek into thin rings, carrots into slices. Rinse and drain raisins. Chop the almonds very coarsely. Add rice, vegetables, raisins and almonds to the meat about 30 minutes before the end of cooking time and fold in.
6
Stir from time to time.
7
Wash the tomatoes and braise the last 10 minutes open. Season the vegetable pilaf with salt, pepper and sugar. Serve with yoghurt.