Paprika Lamb with Rice

Ingredients

• 8 lamb chops
• 1 tsp Olive oil
• 1 onion
• 1 Garlic clove
• paprika peppers (one red, yellow & green each)
• 300 ml meat broth (from the jar)
• 1 can tomatoes
• 1 tsp tomato purée
• 1 tsp Dried oregano
• 70 g black olives (pitted)
• 2 tsp starch
• 300 g long grain rice
• Salt
• Pepper

Instructions

1. 1.

   Heat oil and brown lamb chops, turning them every 8 minutes; set aside. Peel onion and slice into rings. Peel garlic and press. Halve peppers, remove seeds, wash, and cut into strips.

2. 2.

   Add onions, garlic, olives, and pepper strips to the pan and simmer for 5 minutes. Return the chops, add canned tomatoes, puree, oregano, and broth; bring to a boil then reduce heat and cook for 45 minutes.

3. 3.

   Prepare rice according to package instructions. Mix starch with 30 ml water, stir into the vegetables, and cook for 2 more minutes. Serve with rice.