Description
Extremely tasty dish that will not leave anyone indifferent!!! The unusual combination of rice and beans mash, tender lamb that just melts in your mouth, in General, fewer words, a prescription.
Ingredients
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Lamb
500 g
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Onion
2 piece
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Carrots
3 piece
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Mash
1 cup
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Figure
1.5 cup
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Vegetable oil
100 ml
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Garlic
10 tooth
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Zira
1 Tbsp
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Turmeric
1 tsp
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Coriander
1 tsp
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Broth
1 l
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Greens
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Sugar
1 tsp
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Salt
Cooking
1 Cup green beans mash TM Mistral soak for 3-4 hours.
1.5 cups long-grain rice Indica TM Mistral rinse well and soak for 1 hour.
Lamb (I had a neck) cut into small pieces.
Onions clear and finely chop.
Scrape the carrots and cut into sticks.
Heat a pot or pan with a thick bottom, pour vegetable oil, after 30 seconds add sugar, and then add the lamb and fry until Golden brown.
Add the meat to the onions, fry stirring for 1 minute, then stir the onion, we want it a little burnt.
Then add the carrots and fry stirring about 2 minutes, then do the same as with a bow, not to interfere, so she is a little browned, burnt.
Drain beans from water, rinse and add it to the meat with the vegetables, mix well. Pour the boiling broth, add spices but do not add salt to beans well seethe, from the salt it will be tough, so add salt later. Cook on medium heat for 30-35 minutes.
Now you can add rice, stir, add salt, simmer for 2-3 minutes, then lay the top unpeeled, but well washed garlic cloves. Cover, reduce the heat, (it should be the slowest, what can only be) cook for 15 minutes, then remove cover and cook another 15 minutes, until the rice is tender. If necessary, add the broth, I left a bit more, but rather 100 ml. more, but may be enough for a liter.
The finished dish spread on plates and sprinkle with greens. Serve with natural yoghurt. Bon appetit!!!
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