Minced lamb with spinach and rice

Ingredients for 2 servings:

• 500 g leaf spinach
• 1 onion(s), finely chopped
• 1 tbsp olive oil
• 250 g minced lamb
• 60 g rice
• ¼ liter vegetable broth
• some salt and pepper, from the mill
• 2 cloves garlic, finely chopped
• 100 g yogurt, made from sheep’s milk
• some paprika powder

Instructions

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

simply

Wash the spinach thoroughly in cold water, trim the stalks, and roughly chop. Heat olive oil in a large pan. Brown the meat, stirring, until it crumbles and is no longer red. Add the onion, then the rice, then the spinach. Pour in the stock (or a little more if needed). Season. Cover and simmer over medium heat for about 15 minutes, until the rice is al dente. Mix the yogurt with the garlic, stir it into the meat, and serve sprinkled with paprika.