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For all lovers of creating the perfect rice This is one of those recipes that you can make with our simple steps and make it look spectacular. This recipe for rice with lamb it's a complete plate to take with a spoon, it is healthy and very nutritious so that all members of the family can eat and it tastes delicious.
Juicy rice with lamb
- Alicia tomero
- Rations: 5-6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- Lamb neck (4 pieces)
- 2 small tomatoes
- 1 medium onion
- 3 cloves of garlic
- 1 medium potato
- 2 Italian green peppers
- 1 handful of almonds
- 1 handful of canned raw or cooked peas
- Half a glass of red wine
- 1/2 teaspoon sweet or hot paprika
- 2 small bay leaves
- 2 l of water
- 1 and a half cups of round rice
- Sal Island
- Ground black pepper (optional)
- Wheat
- Olive oil
Preparation
We started cooking green peppers. In this case they have been placed in a frying pan without any oil and they have gone heating over medium-low heat, turning continuously so that they are tender.
Once done we let them rest, cool and we can peel them now. We cut them in strips and we set aside.
We select the pieces of lamb meat and we bone them. We cut pieces of meat into small pieces and add salt. We can also add ground black pepper (optional).
In a plate we pour the flour and add the meat and batter it. In a large casserole, add a drizzle of olive oil and sauté the meat, including the bones.
While sautéing, we cut onion and tomato into small pieces.
When the meat is half cooked add the onion and we let it half cook.
While we prepare the almonds and peel the garlic. We will put it all together in a mortar and we will crush it.
We add it in the stew, we give a couple of turns and we add the tomato cut into small pieces.
Add the peas and bay leaves and give another couple of turns while it sautées.
We can finally cast paprika and we also let it cook for a minute. If we observe that it is very dry we can add a little water to lighten it.
We add water and red wine. We rectify the salt, stir and let it cook for 10 minutes.
We peel the potato and make it into small pieces. We add potato and green pepper to the stew and cook everything together for the time indicated above.
We add the rice and we let cook. With the indicated amounts, both of water and rice, it should be well indicated so that the rice ends up being tender and is a bit soupy. We calculate that the rice is almost cooked to turn off the fire and finish cooking in the next few minutes. If we observe that it is too dry we can add a little water to calculate the final finish with a juicy and almost soupy appearance.
