Summary

Ingredients

• 300 g beef from the loin
• 1 onion (s)
• 2 tablespoons oil
• 250 g rice
• 500 ml broth approx.
• 2 teaspoons curry
• 1 red pepper (s)
• 0.5 ½ pack peas, frozen (225 g)
• 2 tablespoon almond (s), sliced
• Salt and pepper, whiter
• 1 tablespoon lemon juice

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Instructions

1. Remove the skin and tendons from the meat, cut into small cubes. Peel the onion and chop the gob.
2. Heat oil in a pot. First fry the meat, then add the onion and fry briefly. Add the rice and cook until translucent while stirring. Sprinkle with curry, pour in approx. 400 ml of stock and cook everything with the lid closed for approx. 20 minutes over medium heat. If necessary, add the rest of the broth, possibly a little more.
3. Clean the peppers and cut into thin strips. Mix with the peas into the rice during the last 5 minutes of cooking.
4. Roast the almonds in a pan until golden. Before serving, season the rice meat with salt, pepper and lemon juice and sprinkle with almonds.