Galatasaray lamb pilaf

Ingredients

• 80 grams of rice
• 300 g of lamb on the bone
• 7 grams of Zante currants
• 7 grams of pine nuts
• 25 grams of butter
• 1 small piece of lamb liver
• 1 onion
• 1 tablespoon of tomato paste
• black pepper
• salt

Poach the meat in the water. Season it with a little of the broth and roast it in the oven, without adding any fat.

Boil the bone to make a broth.

Soak the rice in warm water for 30 minutes, then rinse it thoroughly and drain it.

Melt the butter in a saucepan and cook the pine nuts, finely chopped onion, and diced liver until the liver is lightly browned.

When the onion is translucent, add the rice and stir until it is thoroughly dry.

Add the tomato paste, grapes, salt, pepper, and broth. Simmer over low heat until absorbed, then cover and let stand.

Serve the pilaf with the roasted lamb.