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🍽️ Orientalic Rice Pan with Lamb

458 kcal · 30 min · 4 servings

Ingredients

• 500 g lamb meat (kitchen-ready, from the shoulder)
• 3 onions
• 2 garlic cloves
• olive oil
• salt
• pepper (from the mill)
• 1 pinch ground allspice
• 1 pinch ground cinnamon
• 1 pinch ground cumin
• 1 pinch ground saffron
• 1 pinch turmeric
• 1 pinch curry powder
• 700 ml meat broth (more if needed)
• 120 g fresh spinach leaves
• 250 g long-grain rice
• 2 tbsp freshly chopped herbs (rosemary, thyme)

Instructions

1. 1. Rinse the lamb meat under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the lamb meat into small cubes.
4. 4. Peel the onions and the garlic.
5. 5. Finely chop the onions and the garlic.
6. 6. Heat two tablespoons of oil in a pot.
7. 7. Fry the meat on all sides over high heat.
8. 8. Season the meat with salt and pepper.
9. 9. Remove the meat from the pot and set it aside.
10. 10. Add the chopped onions and garlic to the frying fat.
11. 11. Let the vegetables sweat for a short time.
12. 12. Add the spices and sweat them briefly.
13. 13. Place the meat back into the pot.
14. 14. Deglaze everything with the broth.
15. 15. Simmer the dish over medium heat for about 40 minutes.
16. 16. Wash the spinach under running water.
17. 17. Remove any picked or wilted leaves from the spinach.
18. 18. Remove the tough stems from the spinach.
19. 19. Spin the spinach dry.
20. 20. Add the rice to the meat when the cooking time is up.
21. 21. Let the rice cook along for about 20 minutes.
22. 22. Stir the rice occasionally.
23. 23. Pour in a little more broth if necessary.
24. 24. Fold in the spinach.
25. 25. Fold in the herbs.
26. 26. Let the dish rest for a short while.
27. 27. Season the dish to taste with salt and pepper.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 458
• Protein: 33 g · Fett/Fat: 13 g · Carbs: 52 g