Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 tablespoon pine nuts
- 2 tablespoon currants
- 1 onion (s)
- 400 g carrot (s)
- 500 g lamb
- 1 teaspoon butter
- 2 tablespoons oil
- 200 g rice
- 1 teaspoon cumin
- 3 clove (s)
- 0.5 liter ½ meat broth
- 200 g yourt (cream)
- 0.5 ½ bunch dill
- 1 tablespoon lemon juice
- 1 teaspoon paprika powder, hot pink
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Roast pine nuts, swell currants in hot water. Peel the carrots and cut into sticks.
- Wash and dice the meat. Fry the meat cubes in butter and oil, season with salt and pepper. Add onions and carrots and cook for 2 minutes. Sprinkle in rice, season with salt, pepper, paprika, cumin and cloves.
- Pour in the broth and cook for 20 minutes over a mild heat.
- Season the yogurt with dill and lemon juice, salt and pepper.
- Fold currants and pine nuts into the rice and serve with dill sauce.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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