Lamb Pilaf – Spicy

Bring plenty of salted water to the boil. Pour in the long-grain rice and cook until just tender. Pour into a sieve, cool briefly and drain well.

While the long grain rice is cooking, soak the raisins in hot water. Remove the skin from the onion and chop finely. Chop the parsley.

Heat the olive oil in a large frying pan. Sauté the onion in it until light yellow.

Season the meat with salt and pepper. Turn the heat up to the highest setting. Add the lamb cutlets to the onion form and sauté, turning, for one minute. Sprinkle coriander, cinnamon, pine nuts, cardamom, ground cloves and cayenne pepper and roast briefly. Add the long grain rice, the well drained raisins, the parsley and the soup.

Turn everything over until very hot and season if necessary. Serve immediately.

Tip:

Instead of lamb, you can also use chicken breast cut into strips or possibly pork tenderloin.

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