Lamb Ouzi

Ingredients

• 500g Lamb meat
• 300g Basmati rice
• 400g Puff pastry
• 100g Peas (frozen)
• 1 Onion (large)
• 2 EL Olive oil
• 1 TL Cumin
• 1/2 TL Cardamom (ground)
• 1/4 TL Cinnamon
• 500 ml Lamb broth
• 50g Pine nuts
• 1 Egg (beaten)
• nach Geschmack Salt and pepper

Instructions

1. Cut the lamb into bite-sized pieces and brown them in olive oil in a large pot or deep skillet. Add the chopped onion and sauté until softened.
2. Stir in the cumin, ground cardamom, and cinnamon, and cook for 1 minute until fragrant. Stir in the basmati rice and peas.
3. Pour in the lamb broth, season with salt and pepper, and bring to a boil. Reduce heat, cover the pot, and simmer the rice for 15 minutes, until the liquid is absorbed. Toast the pine nuts in a small pan until golden brown and mix them into the rice. Let it cool down.
4. Preheat the oven to 180°C (350°F). Roll out the puff pastry on a lightly floured surface and cut it into six equal squares. Create a hollow in the center of each square.
5. Place a portion of the lamb and rice mixture in the center of each puff pastry square. Carefully bring the corners of the pastry together over the filling and pinch firmly to form small parcels. Ensure the edges are well-sealed.
6. Arrange the Ouzi parcels on a baking sheet lined with parchment paper and brush with the beaten egg.
7. Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and puffed. Serve hot.

Nutrition