Pickle with rice and lamb

Pickle is prepared with the same ingredients from any meat, as well as vegetarian.

Ingredients

• Rice 1/2 cup
• Mutton 1 kg
• Salted cucumbers 7 pieces
• Carrot 1 piece
• Onion 1 piece
• Bay leaf 2 pieces
• Black peppercorns 5 items
• Salt taste
• Potatoes 3 pieces

Directions

1. Boil lamb for 2.5-3 hours.
2. Cut the potatoes into small 1.5 cm cubes, add to the broth, remove and put the meat on a plate (cut into portions).
3. If the lamb is very fatty, cut off the fat from the boiled meat and fry finely chopped onions and grated carrots on it, with a little vegetable oil. Add finely chopped cucumbers. Fry everything until the cucumbers are soft. If the cucumbers are tough, add a little broth to the pan.
4. Rinse the rice in very hot water several times, add to the broth. At the same time we put vegetables fried in a pan, salt to taste.
5. To achieve a delicious pickle flavor, you can add cucumber pickle to your liking.
6. Cook until the rice is half cooked, add bay leaf and pepper, let it boil for 5 minutes, turn it off. Cover and let it brew.
7. Serve with sour cream and herbs.