Lemon Vegetable Rice with Lamb Strips
Lemon vegetable rice with lamb strips is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g lamb fillet
- 1 dried chili pepper
- 1 tsp black peppercorns
- juice of 2 lemons
- 250 g eggplant
- Salt
- 1 green bell pepper
- 1 onion
- 2 tbsp ghee (or clarified butter)
- 1 tsp black mustard seeds
- 1 tsp yellow mustard seeds
- 1 tbsp turmeric powder
- 250 g cooked long-grain rice
Instructions
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1.
Cut lamb fillet into thin strips. Crush chili pepper with peppercorns in a mortar and mix with half the lemon juice. Toss the lamb strips in this mixture.
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2.
Wash eggplant, quarter lengthwise, cut crosswise into ~0.5 cm pieces, and soak for 10 minutes in cold salted water.
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3.
Wash bell pepper, trim, halve, deseed, remove all white membranes, and slice into ~0.5 cm wide strips.
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4.
Peel onion and dice finely.
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5.
Drain eggplant, pat dry with paper towel.
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6.
Heat 1 tbsp ghee in a wok and quickly sear lamb strips all sides, then remove, place on a plate, and season with salt.
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7.
Heat remaining ghee in the wok, fry mustard seeds for about 1 minute until they start to pop, then add onion, bell pepper, and eggplant. Sprinkle turmeric, fold in rice, and sauté everything for several minutes; add remaining lemon juice, season, cover, and cook for 3 minutes. Fold in lamb strips, reheat briefly, and serve immediately.
