Curry Lamb Rice Pot

For the curry lamb rice casserole, soak the raisins in a little orange juice.

Wash and dry the lamb. Cut the meat into 1, 5 to 2 centimeter cubes.

Mix remaining orange juice and some grated orange peel with kefir, salt and pepper. Toss meat in this vinaigrette and let sit for half an hour with the lid closed.

Dry roast nuts in a pan.

Wash or peel carrots, cucumber and celery. Chop cucumber into cubes, cut carrots into one-inch-thick slices. Cut celery stalks in half, split into pieces.

Cook the rice in a little oil in a pot until translucent. Peel the garlic, press it and add it. Add the soup and let the rice swell for 15 minutes over medium heat with the lid closed.

Steam carrots and celery in oil for 10 min and remove. Sauté meat in batches in oil, sprinkle with cumin, curry and cardamom and steam for 20 min with lid closed. Add a little water if necessary.

Add vegetables, long grain rice, raisins and vinaigrette to meat, steam for 10 min with lid closed. Chop chives into rolls. Sprinkle diced cucumber and nuts over curried lamb and rice casserole.

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