Lamb Pilaf

Stir the juice of one lemon with spices and crushed chili peppers. Pour marinade over the diced meat. Cover and leave to cool for a couple of hours, preferably overnight. Soak long grain rice in enough cold water for an hour. Roast drained meat in 30 g hot clarified butter over medium heat for ten minutes. In the meantime, sauté drained long-grain rice in remaining fat. Add meat marinade and half of the clear soup. Add salt. Add meat, carrot sticks and remaining clear soup to long-grain rice form and continue cooking for 15 min. Stir in raisins. Season the pilaf with salt, cardamom and cumin.

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