Lamb Stew with Rice
Healthy, because
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Ingredients
- Ingredients
- 3 Tbsps sunflower oil
- 450 grams lean lamb
- 100 milliliters Beef broth
- 1 onion
- 2 garlic cloves
- 250 grams carrots
- 250 grams Rutabaga
- 250 grams Parsnips
- 1 tsp Turmeric (ground)
- 1 Tbsp Curry powder
- 1 tsp Cumin
- 10 Cardamom
- 2 bay leaves
- 200 grams Basmati rice
- 2 Tbsps minced cilantro
- For Raita
- 175 grams finely grated Cucumber
- 200 grams Natural yogurt
- 1 Tbsp finely chopped mint
- salt
- peppers (freshly ground)
Preparation steps
Mix all ingredients for raita. Season to taste and refrigerate for 1 hour.
Cut lamb into bite-sized cubes. Peel onion and chop finely. Peel garlic and chop finely. Peel all other vegetables and chop.
Heat oil in a casserole and cook lamb until browned all over. Add broth, bring to a boil, cover and simmer for approximately 30 minutes. Add onion, garlic and vegetables. Stir in turmeric, curry, cumin, bay leaf, cardamom pods and simmer for another 25 minutes.
Rinse rice in a sieve under running water and combine with almost twice the amount of salted water. Bring to a boil, cover and cook on a very low heat for about 20 minutes. Add cooked rice and cilantro to lamb stew, mix well and cook for another 5 minutes.
Serve with raita.
