Lamb Stew with Carrots
- 700 grams lamb (from the haunch, boneless)
- 1 large onion
- 2 tablespoons clarified butter
- cinnamon (1 pinch or to taste)
- allspice (1 pinch or to taste)
- 500 milliliters Beef broth (Instant)
- 250 grams Basmati rice
- 400 grams carrots
- 40 grams raisins
- 2 tablespoons sauce thickener
- 1 Lime (zested)
- mint (for garnish)
Trim lamb of fat and tendons and cut into bite-size cubes. Peel onion and chop finely.
Melt butter in a pot and sear lamb on all sides until browned. Add onion, cook for a few minutes and season with salt, pepper, cinnamon and allspice. Add broth, cover and simmer over low heat for about 30 minutes.
Rinse rice under running water in a sieve, boil in a pot with almost twice the amount of lightly salted water and let simmer over low heat for about 20 minutes. Peel carrot and cut into sticks.
Add carrots and raisins to the pot for lamb stew and simmer for another 15 minutes. Add cornstarch to the lamb stew to thicken and season to taste. Mix rice with lime zest. Serve lamb stew in bowls with finely chopped mint. Serve with rice.