Lamb tagine with rice and lentils

Ingredients for 2 servings:

• 60 g whole grain rice
• 60 g lentils, green
• 1 onion(s)
• 4 garlic cloves
• 500 g lamb goulash
• 1 tbsp olive oil
• 1 tbsp, heaped spice mix (Kibby), see note
• some salt
• 1 tomato(s)
• 1 cup broth, approx. 125 ml
• 1 bunch parsley, flat
• 1 bunch of coriander leaves
• 1 tbsp lemon juice
• 1 tbsp, heaped sesame seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat). Wash the wholegrain rice and spread it on the bottom of the tagine with the lentils. Cut the lamb goulash into small pieces. Dice the onion and slice the garlic. Mix everything in a bowl with olive oil, kibby, and salt. Then add it to the lentils. Sprinkle a diced tomato on top. Pour the broth (lamb, beef, or poultry) over everything. Place the lid on the tagine and let it simmer in the oven for 60-75 minutes. Remove the tagine from the oven, drizzle with 1 tablespoon of lemon juice, and stir briefly. Chop the parsley and cilantro. Set aside half each for salad. Sprinkle sesame seeds over the tagine and serve. Serve with flatbread and yogurt dips, hummus, feta or goat cheese, olives, and salad. Note: Kibby is a spice blend from Lebanon (cumin, rose petals, marjoram, pepper, mint, paprika, cinnamon, nutmeg, cloves, chili). Available in Turkish supermarkets.