Lamb and Rice Pilaf
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless lamb, cubed
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1/2 cup parsley, chopped
- 2 cups uncooked long grain white rice
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup plain yoghurt
- 1/2 cup cooked Brussel sprouts
- 2 tablespoons all-purpose flour
- 2 eggs, beaten
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat. Add the cubed lamb and cook until lightly browned, about 5 minutes.
2. Add the carrots, garlic, and parsley and cook for another 3 minutes.
3. Add the rice and stir to combine.
4. Pour in the chicken broth and season with salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
5. In a small bowl, whisk together the yoghurt, Brussel sprouts, flour, and eggs.
6. When the rice is cooked, stir in the yoghurt mixture and cook for an additional 5 minutes.
7. Serve hot. Enjoy!