Lamb and Rice [En]

Lamb is by far my family favorite meat. Actually it is my husband’s favorite and we just follow the chief. It is so tender and it better absorbs the seasonings than beef. I do not have to marinate overnight small pieces. I can just season it and let it sit for 10 minutes and that is it, but if you get a big piece like a shoulder or leg you should marinate overnight or at least 6 hours for better result. For this recipe I chose lamb steaks but you can use any other small cuts.






Ingredients (for 4)
  • 4 lamb steaks
  • 1 big onion cut
  • 2 carrots cut
  • 20 olives or more
  • 2 tablespoons of mustard
  • 3 cups of Jasmine rice
  • 6 cups of water
  • 1 Pepper
  • 1 tablespoon of garlic powder
  • 1 tablespoon of paprika
  • 1 laurel leaf
  • Black pepper
  • 1/4 cup of oil
  • Salt
  • 1 pot

Preparation

  • Season the lamb with black pepper + paprika + garlic powder + salt
  • Fry the lamb into oil and keep it in the oven on warm
  • In the same oil you fried the lamb, fry the onion and carrots until they are caramelized  
  • Add olives + mustard
  • Add rice and stir it for 2 minutes
  • Add pepper + laurel + salt
  • Add water, and stir so the rice do not stick at the bottom
  • Cook for 30 minutes on medium (it might be more or less depending on your stove and the pot you are using)

For this recipe you may wonder why I did not rinse the rice. Well I am using a bag of jasmine rice that does not need to be rinsed. If you are using a rice that needs to be rinsed, rinse it according to the package and steam it before adding it to the preparation. You can steam the rice in the microwave after rinsing it for 3 minutes,  stir and do it for another 3 minutes. 
I garnished my plate with tomato sauce...
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