Usuba
Lamb with Rice and Dried Fruits
An Eastern dish with tender meat, fragrant rice, and sweet notes of prunes and raisins. Cooked in a single pot with the addition of broth and spices.
- Total
- 30 min
- Standard serving
- 71.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the lamb into 3 pieces. Finely chop the onion. Fry the meat in butter together with the onion until golden brown.
- 2
Step 2
Transfer the meat to a shallow pot. Pour in broth or boiling water so that the liquid covers the meat halfway. Add a bay leaf. Cover with a lid and simmer over medium heat until the meat is half-cooked.
- 3
Step 3
Rinse the rice. Add it to a pot together with rinsed raisins and prunes. Pour broth over everything so that the liquid completely covers the contents. Cover with a lid and simmer on low heat or in an oven at 180°C for at least 2 hours until the rice is fully cooked.
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