Summary

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

1. Roast pine nuts, swell currants in hot water. Peel the carrots and cut into sticks.
2. 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.
3. Pour in the broth and cook for 20 minutes over a mild heat.
4. Season the yogurt with dill and lemon juice, salt and pepper.
5. Fold currants and pine nuts into the rice and serve with dill sauce.