Minced Lamb with Spinach and Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g spinach leaves
- 1 onion (s), finely chopped
- 1 tablespoon olive oil
- 250 g minced lamb
- 60 g rice
- 0.25 liter ¼ vegetable stock
- some salt and pepper, from the mill
- 2 cloves garlic, finely chopped
- 100 g yourt, made from sheep`s milk
- some paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the spinach thoroughly in cold water, cut off the stalks and roughly chop. Heat the olive oil in a large pan. Fry the meat in it, stirring, until it is crumbly and no longer red. First add the onion, then the rice, then the spinach. Pour in the broth (possibly a little more). Spice up. Cover and simmer over medium heat for about 15 minutes until the rice is firm to the bite.
- Mix yoghurt with garlic, stir into the meat pan and serve sprinkled with paprika.
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