Summary

Ingredients

For the ragout:

• 1 kg sheep meat (boneless saddle sheep), diced bite-sized
• 300 g onion (s), diced
• 50 g arlic, chopped
• 1 liter lamb stock or sheep stock
• 3 tablespoon, heaped paprika pulp
• 1 small Can (s) chickpeas, drained
• 1 stick cinnamon
• 5 allspice grains, freshly ground
• 4 cardamom pods
• salt
• Oil or clarified butter for frying

For the rice:

• 4 cups basmati rice
• 8 cup vegetable broth, well salted
• 100 g currants
• 50 g barberries, dried
• 1 pomegranate, seeds and juice it
• 100 g pine nuts
• 150 g clarified butter
• 1 ½ g saffron powder or crushed threads

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Instructions

1. Heat the frying fat in a sauté pan and fry the diced saddle of sheep. Add onions and garlic and let take some color while stirring constantly. Deglaze with the stock and stir in the paprika pulp. Add the cinnamon, allspice and cardamom, put the lid on and simmer the ragout over low heat for about 60 minutes. Then add the chickpeas and continue to simmer until the rice is ready.
2. If necessary, rinse the rice under cold water until the water is almost clear. Dissolve the saffron in a little lukewarm broth. Bring rice, broth, saffron, pomegranate juice, raisins and barberries to the boil in a saucepan, stir well and let the rice swell over very low heat until the broth is completely absorbed (alternatively, use a rice cooker). Heat the clarified butter and roast the pine nuts until golden brown. Pour over the cooked rice, add the pomegranate seeds and mix everything well and loosen up.
3. Fish the cinnamon stick and cardamom pods from the ragout, season the ragout with salt and serve on top of the rice.