Lamb with rice
4 servings
30 minutes
Lamb with rice is a simple yet incredibly delicious dish that combines the tenderness of meat with the rich aroma of spices. It originates from European cuisine but shares similarities with Eastern traditions of lamb preparation. The sautéed meat soaked in onions, tomato puree, and spices is slowly stewed and then complemented by rice that absorbs all the juices, making the dish particularly rich. The lamb turns out tender and juicy while the rice gains a rich flavor. This dish is perfect for a family dinner or festive gathering and can be served directly in the pot to retain all its warmth and aroma. Cook with heart and enjoy every bite!
1
Chop the thawed lamb (brisket or shoulder), removing the tubular bones from the shoulder, season with salt and ground pepper, and fry in a pan.
- Mutton: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
After that, without removing the pieces of meat from the pan, sprinkle with finely chopped onion and fry for a few more minutes.
- Onion: 1 head
3
Place the roasted lamb in a shallow pot, pour in 2-3 cups of broth or water, add tomato puree, and set to simmer.
- Meat broth: 3 glasss
- Tomato puree: 3 tablespoons
4
After 1 — 1 1/2 hours (young lamb after 40–50 minutes) add a glass of rice, washed and boiled for 10 minutes in boiling water, stir, cover with a lid, and simmer for another 30 minutes.
- Rice: 1 glass
5
Serve in the dish in which the lamb was cooked.