Lamb pilaf with tomatoes

Ingredients for 4 servings:

• 600 g lamb, from the shoulder (boneless)
• 2 m.-sized onion(s)
• 2 garlic cloves (or more)
• 1 chili pepper(s)
• 2 tbsp olive oil
• salt and pepper
• 1 tsp, smothered cinnamon
• 2 tbsp tomato paste
• 750 ml meat broth
• 2 tbsp currants
• 1 stalk(s) leek
• 3 m.-sized carrot(s)
• 2 tbsp almonds (skinless)
• 300 g rice (long grain rice)
• 100 g cherry tomatoes
• 150 g plain yogurt (cream yogurt)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Almonds, cinnamon and currants give the delicious lamb pilaf an oriental touch

Wash the meat, pat dry, and cut into bite-sized cubes. Peel and finely dice the onions and garlic. Cut the chili pepper in half lengthwise, remove the seeds, wash, and finely chop. Heat the oil in a casserole dish. Brown the meat in batches until well-fryed. Briefly add the onions and garlic. Season with chili, salt, pepper, and cinnamon. Stir in the tomato paste and sauté briefly. Deglaze with the stock, cover, and simmer for about 1 1/4 hours. Trim, peel, and wash the leeks and carrots. Cut the leeks into rings and the carrots into slices. Roughly chop the almonds. Add the rice, leeks, carrots, almonds, and currants to the meat, cover, and simmer for about 20 minutes. Stir occasionally. Add a little more stock if necessary. Wash and add the tomatoes, and simmer uncovered for about 5 minutes. Season the pilaf with salt and pepper to taste and serve in a tall dish. Top with yogurt and sprinkle with cinnamon, if desired. Please don’t make this dish too watery; it should have a slightly creamy consistency!