Lamme-pilaff from Croatia

Name: Lamme-pilaff from Croatia
Yield: 4
Ingredients: White pepper; Salt; ¼ tsp Cinnamon; ½ tsp Ground cloves; 1 clove Garlic; 1 tbsp Butter; 1 tsp Ground ginger; 1 dl Tomato juice; 10 Prunes without stones; 175 g Cooked rice; 2 Onion; 2 tbsp Oil; 3 tsp Lemon juice; 50 g Almond splinter; 50 g Raisins; 600 g Boneless lamb shoulder or leg

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Lamme-pilaff from Croatia

		White pepper
		Salt
¼	tsp	Cinnamon
½	tsp	Ground cloves
1	clove	Garlic
1	tbsp	Butter
1	tsp	Ground ginger
1	dl	Tomato juice
10		Prunes without stones
175	g	Cooked rice
2		Onion
2	tbsp	Oil
3	tsp	Lemon juice
50	g	Almond splinter
50	g	Raisins
600	g	Boneless lamb shoulder or leg

Instructions for Lamme-pilaff from Croatia

To prepare the Lamme-pilaff from Croatia recipe, please follow these instructions:

Let the swabs soak in water overnight.

Cut the lamb in large cubes. Onion and garlic sliced and chopped well.

Heat the oil in a frying pan and brown the meat well. Bowl on onion and garlic and let it be light golden. Pour tomato juice, sprinkle with salt and pepper and stir ginger and cinnamon. Let all spin under cover for 45 minutes. Then mix the cooked rice together with the sprouted sausages, the rinsed raisins, cloves and lemon juice. Stir well and cook the saucepan without lid in a 200 degree hot oven on the middle rib for 15 minutes.

Melt the butter on a frying pan and grate the almond slices easily. Just before serving, sprinkle the almonds over the dish.

Lamme-pilaff from Croatia

Ingredients for Lamme-pilaff from Croatia

Instructions for Lamme-pilaff from Croatia

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