Adas Polo – Lamb and Lentil Pilaf

Soften the lentils separately with a clove of garlic pressed on each and an onion halved in about 400 ml of beef broth each, then drain in a sieve.

Cook the long grain rice in salted water until al dente and also drain.

Finely dice the remaining onion and garlic, cut the lamb into cubes of about 2 cm.

In a frying pan with clarified butter, sear the meat, season with salt and pepper, add onion and garlic and fry briefly. Extinguish with remaining clear soup and simmer gently for about 15 min.

Sauté the zucchini in a frying pan with clarified butter, remove frying pan from the stove and stir in diced tomatoes.

In a large shallow saucepan, heat clarified butter until hot, build the whole thing up in layers to form a cone and steam repeatedly with the lid closed for about ten minutes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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