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Lamb rice (riz gras)

Name: Lamb rice (riz gras)
Total time: 75 min
Yield: serves 4
Ingredients: 500 g Lamb; 2 tbsp Olive oil; 1 Onion; 2 cloves Garlic; 2 tbsp Tomato paste; 600 ml Stock; 200 g White cabbage; 2 Tomato; 400 g Rice

Preparation time: 1 h 15
Servings: serves 4

Ingredients

serves 4

Lamb — to buy500 g
Olive oil — to buy2 tbsp
Onion — to buy1
Garlic — to buy2 cloves
Tomato paste — to buy2 tbsp
Stock — to buy600 ml
White cabbage — to buy200 g
Tomato — to buy2
Rice — to buy400 g

Preparation

Cut the lamb into cubes and season with salt and pepper.
Heat the oil in a large pot and sear the meat in batches, then set aside.
Sauté the sliced onion and garlic for 3 minutes.
Add the tomato paste, cook for 2 minutes, stirring.
Return the meat, pour in the broth, bring to the boil, cover and simmer for 25 minutes.
Add the shredded cabbage and chopped tomatoes, continue cooking for 10 minutes.
Add the rinsed rice, stir to coat it well, adjust the liquid so it sits about 1 cm above the rice.
Bring to the boil, cover tightly, reduce the heat to the minimum, cook for 18 minutes without lifting the lid.
Remove from the heat, let it rest covered for 5 minutes, fluff with a fork and serve hot.