Lamb Fillet with Oriental Wild Rice and Carrots in a Spiced Sauce

Ingredients

• Salt
• 250 g ORYZA (Basmati & Wild Rice)
• 0.25 tsp turmeric powder
• 600 g Carrots
• 2 tbsp olive oil
• 0.25 tsp Coriander
• 0.25 tsp cumin
• 100 ml Vegetable broth
• 250 ml cooking cream
• Pepper
• 600 g Lamb fillet (4 pieces of 150g each)
• 30 g almond sticks
• 50 g dried apricots
• 1 pinch Sumac (oriental spice)
• 10 g Berberis berries (equivalent to 2 tsp)
• 5 g Black sesame seeds (equivalent to 1 tsp)

Instructions

1. 1.

   Bring 1 liter of salted water to a boil for the rice. Add ORYZA Basmati & Wild Rice and turmeric, stir once, then simmer on low heat in a covered pot for 16–18 minutes. Remove from heat and let stand covered.

2. 2.

   Peel, wash, and cut carrots into sticks. Heat 1 tbsp oil in a pan, sauté carrots over medium heat for 4 minutes, add spices and cook another 2 minutes. Pour in broth, cover, and simmer for 5 more minutes. Add cream, simmer for 4 minutes, seasoning with salt and pepper.

3. 3.

   Meanwhile rinse lamb fillets and pat dry. Heat 1 tbsp oil in a skillet, sear fillets over medium heat on both sides for 3–4 minutes each. Transfer to a baking dish and bake in a preheated oven at 160 °C (140 °C fan; gas: level 2) for 15–20 minutes.

4. 4.

   Roast almonds in a hot dry pan without oil over medium heat for 3 minutes. Dice apricots into small cubes. Mix apricots and half the almonds into the rice. Warm the rice, seasoning with salt, pepper, and sumac.

5. 5.

   Remove lamb from oven, let rest for about 5 minutes, then slice into portions. Plate rice with lamb and carrots topped with sauce on four plates. Sprinkle with Berberis berries, black sesame seeds, and remaining almonds before serving.