Lamb with rice

Lamb with rice

Ingredients

• Onion 1 head
• Meat broth 3 cups
• Tomato puree 3 tablespoons
• Rice 1 glass
• Salt to taste
• Lamb 1 kg
• Ground black pepper to taste

Directions

1. Chop the washed lamb (brisket or shoulder), removing the tubular bones from the shoulder blade, sprinkle with salt, ground pepper and fry in a pan.
2. After that, sprinkle the pieces of meat with finely chopped onions without removing from the pan and fry for a few more minutes.
3. Put the fried lamb in a shallow saucepan, pour 2-3 glasses of broth or water, add the tomato puree and simmer.
4. After 1 - 1 1/2 hours (young mutton in 40-50 minutes) after the start of stewing, put a glass of rice, washed and boiled for 10 minutes in boiling water, stir, cover and simmer for another 30 minutes.
5. Serve in the dish in which the lamb was cooked.