Ingredients for 4 people:
150 g long-grain rice
Salt
150 g red lentils
1 bunch spring onions
1-2 cloves of garlic
1 chilli pepper
1 walnut-sized piece of ginger
6 lamb fillets (approx. 250 g)
Pepper
2 tbsp olive oil
150 ml chicken stock (instant)
2 tbsp sultanas
1 pinch each of cinnamon and nutmeg
Coriander leaves for serving
Preparation:
1. Cook rice in salted water according to instructions. Cover the lentils with plenty of water, bring to the boil and cook for 3-5 minutes. Pour into a sieve and drain.
2. Clean, rinse and finely chop the spring onions. Peel the garlic and dice. Clean, rinse and finely chop the chilli pepper. Peel the ginger and finely dice.
3. Season the lamb fillets with salt and pepper. Heat 1 tbsp. olive oil in a coated
pan and fry the lamb fillets on all sides. Remove from the pan and keep warm. Add the remaining oil to the pan. Briefly sauté the spring onions, garlic, chilli and ginger in it.
4. Add the stock, red lentils and sultanas and bring to the boil. Season with salt, pepper, cinnamon and nutmeg to taste. Mix in the rice and place the lamb fillets on top. Leave to stand for 2-3 minutes. Slice the lamb fillets and serve with the rice. Serve sprinkled with coriander leaves.
Preparation time approx. 35 minutes
Nutritional values per portion approx.:
Calories: 308
Joule: 1289
Protein: 19 g
Fat: 7.6 g
Carbohydrates: 40 g
(FoodCentrale by ddp images)
