Oriental rice pan

Ingredients for 2 servings:

• 200 g lamb loin(s)
• 1 tbsp fat
• 200 g rice
• 3 shallots
• 200 g carrot(s)
• 5 apricot(s), dried
• 40 g almonds, whole, peeled
• 200 g spinach, fresh (alternatively frozen)
• 100 g low-fat yogurt
• salt and pepper
• 1 tsp syrup, agave or other sweetener
• 1 pinch of cinnamon
• 1 pinch(s) cumin
• some mint, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Briefly sear the lamb on both sides in a large pan over high heat and wrap in aluminum foil. Let it rest in the preheated oven at 70°C. Cook the rice according to the instructions and drain. Dice the shallots, finely chop the carrots, roughly chop the almonds, and slice the apricots. Wash and sort the spinach. Sauté the shallots in the same pan in which you seared the meat, then boil the pan juices down with a little water. Then add the carrot sticks and sear them as well. Meanwhile, toast the almonds in a small pan without fat. Add the almonds, rice, apricot strips, and spinach to the larger pan and mix. Remove the meat from the oven, cut into strips, and mix with the rice and vegetables along with the chopped mint leaves. Season to taste with cinnamon, cumin, and sweetener. Season the yogurt generously with salt and pepper. Divide the oriental rice dish among plates and serve with the yogurt.