Everyone knows that lamb and rice are two products that perfectly complement each other. Saturated lamb fat gives the rice incredible tenderness. Prepare this dish according to the published recipe and make sure the words are correct.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lamb is tender and tasty meat, at the same time it is very fatty, therefore you can not call it dietary. But sometimes you can pamper yourself with delicious and hearty food, and prepare a wonderful dish where lamb ribs are combined with rice. You will enjoy the wonderful taste of the food, you will be perfectly satiated and you will not feel hunger for a long time.
This dish is prepared quite quickly, literally 40-45 minutes and everything is ready. First of all, ribs are fried over high heat, after which rice is poured. The products are poured with water and stewed until the rice is cooked. And if you add carrots and onions to the meat, and cook zivrak, then you get a real Caucasian pilaf. In the absence of ribs, you can use any other part of the lamb. In addition, mutton can be replaced with no less success with another type of fatty meat, for example, pork. However, if you are afraid of gaining excess weight, then take a lean piece of meat without fat layers. You should also be careful with a fatty dish for people with a diseased pancreas.
- Caloric content per 100 g - 537 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Lamb ribs - 700 g
- Rice - 150-200 g
- Saffron - 1 tsp no top (optional)
- Vegetable oil - for frying
- Salt - 1 tsp topless or to taste
- Ground black pepper - a pinch
Step by step cooking lamb ribs with rice:
1. Wash the ribs under running water and pat dry with a paper towel. Cut them by the bones so that each has a layer of meat on it.
2. Pour oil into a skillet and heat well. Add ribs at high heat and fry until golden brown. I draw your attention to the fact that the frying pan must be preheated well, and the meat must be fried exclusively over high heat. Otherwise, it will be stewed, the fat will begin to melt, and the ribs will not turn out so juicy.
3. Then season the meat with salt and pepper and stir. Then sprinkle them with saffron. It is necessary simply for the color of the dish. According to the recipe, this spice is not required, so if it is not there, then it's okay.
4. Rinse the rice under running water and pour over the meat, distributing it over all the ribs. Rinse the rice very well to wash out the gluten, then it will be crumbly. Season the rice with salt to taste.
5. Fill the food with drinking water so that it covers the rice level one finger higher. Don't mix the ingredients !!!
6. Cover skillet with lid, simmer, reduce heat to low and cook until rice is done. It will absorb all the water, expand in volume and become soft. It will be ready in just 15 minutes. After this time, turn off the gas, but do not open the pan. Let the dish sit for another 15-20 minutes. Then stir the rice with ribs and serve.
See also the video recipe on how to cook lamb ribs with rice and sauerkraut.
