Aromatic Lamb Pilaf
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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