Summary

Ingredients

• 500 g lamb or mutton
• salt
• pepper
• 120 ml olive oil
• 2 cloves garlic)
• 1 teaspoon salt
• 1 hot pepper
• 2 onions)
• 1 carrot (s)
• 1 leek
• 0.5 liter ½ vegetable stock or lamb stock
• 1 bay leaf
• 1 sprig thyme
• 1 sprig rosemary
• 2 cup rice
• 1 pinch (s) cayenne pepper
• 2 tablespoon tomato paste
• 1 tablespoon paprika powder
• 1 bunch parsley

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Instructions

1. Rinse the meat under cold running water and drain well. Cut the meat into small cubes and season well with salt and pepper. Heat the olive oil in a saucepan and sauté the cloves of garlic, grated with salt. Put the meat in the garlic oil and fry vigorously. Finely chop the peppers and add to the meat. Peel the onions, clean and wash the carrots and leeks, cut the ingredients into fine cubes, add to the meat and fry briefly. Pour in the broth, add the bay leaf, thyme and rosemary and cook over a moderate heat for 20-25 minutes.
2. Rinse the rice under cold water and drain well. Then add the rice to the meat and season well with salt, pepper and cayenne pepper. Stir in the tomato paste and paprika powder. Let the rice soak over a moderate heat for 20-25 minutes. At the end of the cooking time, season the rice meat again vigorously and serve sprinkled with finely chopped parsley.