Lamb or veal stroganof in a nest of rice

LAMB OR VEAL STROGKANOF IN A NEST OF RICE

700 g. leg of lamb or shank of veal

Salt, pepper, oregano, savory

1 Tbsp. Coriander grains

1 Tbsp. Black pepper grains

Little paprika,

50 g. olive oil for brushing the meat

50 g. margarine

100 g. whipping cream 35% fat

100 g. Philadelphia cream cheese

250 g. yoghurt

150 g. Feta cheese

Instructions

How to prepare the meat

Buy the meat two days before the indented use.

Ask the butcher to cut it into 4 pieces.

Rinse the meat, drain and put in a bowl.

Sprinkle salt and pepper over the pieces of meat.

Rub them lightly with your hands so the spices go everywhere upon them.

Add oregano and savory and rub again.

Smear then around with oil.

Wrap the bowl with plastic wrap and put it in the refrigerator.

Let the meat to marinate for two days.

On the evening of the second day take the meat out of the refrigerator and put in a pot.

Place the pot over high heat.

Pour water in the pot to cover the meat and continue until the water reaches 2 cm above it.

Shortly before boiling on the surface of the water foam is formed.

Gather with deep scoop the foam and discard it.

Let the meat to cook uncovered for half an hour.

Put into the pot salt, the peppercorns and coriander grains.

Cover the pot not very tightly so the vapor to can leave.

Lower the heat and let the meat simmer until it unsticks from the bones.

When the meat is soft, remove the pot from the heat.

Let the meat overnight in the pot into its broth.

The next day take the meat from the broth and put in a bowl.

Clean it very carefully. Remove all fat and tendons and discard them.

Pluck the cleaned meat into pieces in the size of a clove of a small orange.

Strain the broth with a sieve into another pot and leave it aside to use it later.

Place over medium heat a deep nonstick saucepan. Add the margarine and stir until it melts.

Put in the saucepan the meat pieces and stir.

Let them sauté for two minutes.

Pour into the saucepan with the meat 2 cups of broth and boil them for 10 minutes.

Rub with your fingers the feta cheese into the pan and stir.

Add the Philadelphia cream cheese and let them cook for 2 minutes.

Just before removing the meat from the heat pour in the pan the yoghurt.

Stir a couple of times and remove from the heat.

Nest of rice

Ingredients

1.5 cups of black rice

5 cups beef broth

40 g. olive oil

Salt to taste

Instructions

Put the rice in a colander and rinse under the tap.

Leave it to drain thoroughly.

Put a medium size pot over medium heat and pour the olive oil in it.

Put the rice into the pot and stir.

Sauté the rice until it becomes translucent.

Sautéing for a few minutes is enough.

Pour into the rice 5 cups beef broth.

Let the rice to cook as long as it is necessary to soften.

When ready remove the pot from the heat.

Leave it aside to cool slightly.

Decoration

Take a deep serving platter.

Pour the rice into it.

Dig with your hand in the middle of the rice and form a puddle like a nest.

Put the meat in the nest.

Put a little paprika over the meat.