Hammelpilaw

Ingredients

• 500 g lamb meat from the hindquarter (or leg)
• 2 onions
• 2 Garlic cloves
• 800 g tomatoes (1 large can)
• 3 tbsp sunflower oil
• 1 dried chili pepper
• 600 ml chicken broth
• 300 g short‑grain rice (risotto rice)
• Salt
• black pepper
• 1 tsp Dried oregano
• fresh oregano leaves (for garnish)

Instructions

1. 1.

   Cut the lamb into about 2 cm cubes. Peel and chop onions and garlic. Heat oil in a pan. Brown the lamb pieces in batches over high heat for about 4 minutes, then set aside. Sauté onions and garlic in the remaining fat, return the lamb to the pot with the onions. Add chicken broth and let simmer gently for about 15 minutes.

2. 2.

   Crush the dried chili pepper in a mortar and add it along with the tomatoes (with juice) and rice. Season with dried oregano, salt, and pepper. If needed, break up the tomatoes. Cover and cook over low heat for about 25 minutes, stirring occasionally or adding water if the rice becomes too dry. Serve sprinkled with fresh oregano.