2k lamb meat
70g tomatoes in own juice
20g black wild rice
Cook the stock:
Wash the meat and put it in a pot filled with cold water. Put a lid on and cook until it boils. Remove all the froth which will appear. Once the water is boiling reduce the fire to the minimum and cook for 1,5 hour. Fry 30g of onions and carrots with garlic and thyme. Put fried vegetables into the pot, wait for 15 minutes and turn the fire off.
Cook the base:
Warm some olive oil in the pot and put there the rest of onions and fry till it is ready. Add some chili and fry it a bit, then add the tomatoes. Stew the meal till it’s ready.
Put the tomato base into the hot stock, add garlic, cilantro and also rice. Bring the soup to the boil add some salt and spices.
The dish is ready. Bon appétit!
Recipe: Uilliam Lamberti, Giacomo Lombardi.