Lamb pilaf with yogurt

Ingredients for 4 servings:

• 500 g lean lamb (from the leg)
• 300 g rice (long grain rice)
• 125 g currants
• 200 g yogurt (cream yogurt)
• ½ liter meat broth
• 4 tbsp clarified butter
• 3 cloves
• ½ tsp cinnamon
• ½ tsp cardamom, ground
• 1 bunch of parsley
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash the rice and soak it in cold water for about an hour. Wash the currants, drain them, and stir them into the yogurt to swell. Then drain the rice in a sieve. Heat 2 tablespoons of clarified butter, crush the cloves slightly, and toast them with the cardamom in the clarified butter. Add the rice and sauté until translucent, stirring occasionally. Pour in the meat broth, cover, and simmer over reduced heat for about 15 minutes. Cut the lamb into 2-cm cubes and fry briefly but vigorously in batches in a pan in the remaining clarified butter. Season with salt and pepper. Mix the lamb, yogurt, and currants into the rice and let it simmer for another 5 minutes on the turned-off stovetop. Wash the parsley, shake it dry, roughly chop it, and stir it into the pilaf.