Description
Young lamb is a real delicacy, a food for real men! For this dish perfectly suited to the meaty parts of lamb (ideally legs, best rear). And, of course, the meat is combined with unusually fragrant rice saute.
Ingredients
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Lamb
4 piece
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Ginger
70 g
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Onion
2 piece
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Honey
3 Tbsp
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Figure
240 g
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Almonds
60 g
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Cardamom
10 piece
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Turmeric
0.5 tsp
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Olive oil
100 ml
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Salt
-
Black pepper
Cooking
Onions clear and finely chop. Peel the ginger and cut into thin strips.
Meat fry 5 minutes over high heat in a deep pan with half of the olive oil.
Turn down the heat, add to the pan the onion and ginger and cook for 10 minutes.
Season with salt and pepper, add honey and give the products get caramelized slightly.
Pour into the pan enough cold water to the meat is covered halfway. and cook on slow fire for 1 hour. 30 minutes, turning regularly.
Boil the rice until cooked, according to package instructions, rinse with cold water.
I took the pic "Aquatica color mix" TM Mistral.
Almonds coarsely chopped, from boxes to get cardamom seeds, fry for 5 minutes on medium heat.
Put in sauce pan the rice, add turmeric, salt, pepper. Increase the heat and cook, stirring, 5 minutes.
Submit lamb with rice and sauté with the sauce formed during quenching. Bon appetit!
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