Lamb Tchep Recipe

Cooking Instructions

1. 1

   Marinate the Lamb

   In a bowl, mix the cubed lamb with salt, black pepper, cumin powder, and paprika. Let it marinate for at least 30 minutes.

2. 2

   Cook the Lamb

   In a large skillet or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated lamb and cook until browned on all sides. Remove the lamb and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add the remaining vegetable oil. Sauté the chopped onions and minced garlic until translucent. Add the diced carrots, green bell pepper, and chopped tomatoes. Cook for about 5-7 minutes until the vegetables are tender.

4. 4

   Cook the Rice

   Stir in the basmati rice and cook for another 2 minutes, allowing it to toast slightly. Then add the chicken broth and bring to a boil.

5. 5

   Combine Ingredients

   Once the broth is boiling, reduce the heat to low, add the cooked lamb and green peas, and cover. Let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.

6. 6

   Serve

   Fluff the rice with a fork, adjust seasoning with salt and black pepper as needed, and serve hot.