Classic lamb with rice

European cuisine

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Description Products Steps

You can prepare a huge number of dishes from lamb; it can be baked, stewed, boiled and fried. And it always turns out consistently tasty and aromatic. To make the meat softer, you need to keep it in the marinade for as long as possible. Here is a recipe for classic lamb with rice, the way it was prepared a long time ago. It will take a little time to prepare this lamb; it is an excellent dish for the holiday table.

1. Calories
   215,99 kcal
2. Protein
   9,57 gram
3. Fat
   11,84 gram
4. Carbohydrates
   17,29 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Mutton

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   700 g
2. Rice steamed

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   300 g
3. Onions

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   2 pcs. = 160 g
4. Garlic

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   1 piece = 3 g
5. Carrot

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   2 pcs. = 200 g
6. Salt

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   to taste
7. Vegetable oil

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   50 ml = 50 g
8. Black pepper ground

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   to taste

Steps:

1. 
   Cut the lamb into pieces in advance, peel the onions and carrots.
2. 
   Cut the onion into half rings, the carrots into strips, heat the frying pan, add vegetables, chopped pieces of meat, and leave to simmer under a closed lid for 40 minutes.
3. 
   Add salt and pepper, then rinse the rice and add it to the pan. Pour in enough water to cover the rice and place the whole garlic in the middle.
4. 
   Simmer until the rice is ready over low heat with the lid closed, but no more than 30 minutes.
5. 
   Serve the dish with hot sauce or adjika, add a few sprigs of parsley or green onions for decoration.

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