Cooked fast, leeks stay sharp and stringy; cooked slowly they become a different vegetable altogether. The carrot is not here by accident: its sweetness balances the sharpness of the leek and lifts the colour of the dish.
Ingredients
For the dish
Method
-
Wash the leeks
Swirl the rings in a bowl of water; soil stays between the layers.
-
Fry the meat
Cook the diced lamb in butter for 12 minutes until it takes its liquid back up.
-
Add the onion and paste
Cook the onion for 5 minutes and the tomato paste for 1 minute.
-
Soften the meat
Add the hot water and cook for 20 minutes.
-
Add the vegetables
Add the leek, carrot and rice and cook covered for 20 minutes.
-
Finish
Add the salt and lemon juice and rest for 5 minutes.
Tips
- Do not use the dark green part of the leek; it turns the colour of the dish grey.
- The rice is here for body; do not use more than two spoonfuls or the dish turns into pilaf.
- The lemon juice goes in at the end and cuts the heaviness of the leek. Do not skip it.
Nutrition
240
kcal
17 g
Protein
13 g
Fat
16 g
Carbs
7 g
Sugar
5 g
Fibre
Values are per serving and approximate.