150 gr lamb, cut in cubes
1 + 3 cups hot water
4-5 fresh green onions, chopped
6 tbsp rice, washed and drained
1 large tomato, grated
2 tbsp butter
1 tsp salt
Pepper for taste
1 tbsp dry mint
4 tablespoonfuls yogurt
Cook the lamb cubes with their juice without oil in a medium sized cooking pot. After all the water evaporates, add 1 cup of hot water and cook over medium-low heat until the lamb softens. Add 3 cups of hot water, rice, butter, fresh onion, grated tomatoes, salt and pepper. Cover the lid half way and cook until the rice is done.
Add the mint, stir and turn the heat off. Whisk the sauce ingredients in a small bowl. Take one ladle from the soup and add into the sauce, whisk. Then pour this mixture into the soup and stir. Serve while still hot.
Makes 2 servings.
- Black-eyed Peas, Carrot Salad and Mosaic Cake.