Paprika fried rice with lamb

Ingredients for 2 servings:

• 2 lamb loin(s)
• 200 g basmati rice
• 2 bell peppers, red
• 2 tomatoes
• 1 bunch of parsley
• 5 sprigs of mint
• 4 tbsp olive oil
• 1 tsp cumin
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Wash and deseed the peppers, then cut them into thin strips. Wash the tomatoes, remove the stems and seeds, and then finely dice. Wash the parsley, spin dry, and roughly chop the leaves. Wash the mint, spin dry, and finely chop the leaves. Rinse the lamb, pat dry, and cut into large cubes. Mix olive oil, mint, cumin, and pepper to make a marinade and marinate the lamb for one hour. Cook the rice in plenty of salted water according to the package instructions. Place the lamb in a pan with the marinade and sear until crispy all over. Add the peppers to the lamb in the pan and sear with them. Drain the rice and add it to the pan. Fry everything together for 4 minutes and season with salt and pepper. Mix the diced tomatoes and parsley into the rice pan. Arrange the rice pan on plates, garnish with parsley and mint, and serve immediately.