Lamb with rice and mushrooms Daniela * *

Submitted by enr on 17 Jun 2014
500 g lamb
250 g fresh mushrooms mushrooms
2 sticks celery
1 head mature onions
250 g rice
1 bunch fresh mint
1 tsp pepper
1 tsp salt
250 g sour cream
250 g yogurt
5 eggs
40 ml sunflower oil
The meat cook in advance, with a little salt. Remove it from the water, leave to cool. Cut the onion, mushrooms crescents, celery into small cubes. Heat the oil and saute the chopped vegetables. Add rice and saute until clear * * color. During this time tepid meat cut into cubes and add to the suffocating mixture. Add 500 ml hot water or broth, which was received at cooking lamb. Allow to simmer on the stove for about 5 minutes or until the rice takes up half the water. Meanwhile, tear the leaves of mint and chop them finely. Transfer the mixture into a baking dish. Season with black pepper and chopped mint. Bake until the rice absorbs the water and completely soft. Prepare topping by mixing sour cream, yogurt and eggs, add a pinch of salt. Pour rice, help with a spoon to evenly rezpredeli topping. Bake in the oven until topping a slight golden tan. Serve with a green salad and optional add spoonful of yogurt.
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17 Jun 2014