John Myers
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Lamb-rice Stew with Vegetables
The perfect lamb-rice stew with vegetables recipe with a picture and simple step-by-step instructions.
For the dry marinade:
- Lemon pepper, paprika, cardamom, ras-el-hanout,
- 2 tbsp Extra virgin olive oil
The vegetable :
- 2 Pc. Roughly chopped the red onions
- 5 pcs Sliced clove of garlic
- 3 Pc. Tomatoes peeled in cubes.
- 2 Pc. Sticks of celery in stems approx. 3-4 cm long
- 3 Pc. Yellow carrots in sticks gechn.
- 1 Pc Fennel fresh in wedges.
- 1 Pc. Sweet peppers yellow fresh or green
- 1 Pc. Eggplant freshly diced large
- 1 Pc. Zucchetti, diced large
Also :
- 2 dl White wine
- 5 dl Chicken broth instant
- 250 g Basmati rice
The Spice :
- 2 Pc. Cardamom pods ground in a mortar
- 1 tsp Coriander seeds in a mortar
- 1 tsp Fennel seeds
- 2 Pc. Bay leaves
- 4 pcs Cloves
- 1,5 Bd Chopped parsley until smooth
confession
- It didn’t go optimally, didn’t take photos of everything, the camera let me down, the battery was empty. There are no photos of the vegetables, unfortunately – the meat comes from the farmer, lamb, veal, beef and pork come from him. The lambs and calves are from mother animals. The lambs are on the pasture until the first snowfall.
Marinate meat:
- Wash the meat, dry it, put it in a bowl. Mix the seasoning and rub it on the meat. Cover the bowl and leave at room temperature for 3-4 hours. Then fry in hot oil in a saucepan.
Prepare the stew:
- Briefly sauté the onions and garlic, reduce the heat a little. Add tomatoes, deglaze with white wine and cook for another 10-15 minutes. Add the vegetables in that order, then add the stalks – celery, carrots, fennel, bell pepper and aubergine and broth. Simmer for 5 min. Then add the rice and the spices, continue to simmer for approx. 16-20 minutes. Mix carefully with each other in between. Try the rice again and again, it should stay “al dente”.
Serving:
- Ladle onto a preheated plate, garnish with chopped parsley. Would be better with fresh coriander, but haven’t found any.
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