The hearty, oriental dish that is easy and quick to prepare. Tastes great for the whole family.

Ingredients

• 600-700g lamb meat – pot roast from the shoulder or joint
• 180g Patna rice
• Approx. 200ml meat or vegetable stock
• 2 medium onions, cubed
• 2-3 finely chopped garlic cloves
• 2-3 tomatoes, cubed
• 2 tablespoons of almonds or pistachios
• 1 tablespoon of tomato purree
• 1 carton of sour cream or crème fraiche
• ½ a bunch of fresh dill
• Some lemon juice
• 2 tablespoons of olive oil for frying
• Salt, pepper, paprika, ½ teaspoon of caraway seeds and cardamon

Preparation

1. Fry the lamb in the olive oil and add salt, pepper and paprika
2. Add the onions and garlic with the chicken or vegetable stock and cook slowly for 35-40 minutes with the lid on until the meat is soft.
3. Add the rice and almonds and cook for a further 15 minutes until the rice is soft
4. Then add the tomato cubes, freshly chopped dill, caraway seeds and cardamon and taste
5. In the meantime: Mix the sour cream or crème fraiche with salt, pepper and lemon juice and place on the table, this compliments the Pilaf superbly