Mastava with Lamb

Rinse the rice until the water runs clear and soak it in warm water for 20 minutes. Cut the lamb, onion, carrot, potato, bell pepper and tomatoes into roughly 1 cm cubes.

Heat the oil well in a cauldron or heavy-bottomed pot. Add the onion and sauté quickly until golden.

Add the lamb and fry over high heat until nicely browned. Add the bell pepper and carrot, lower the heat to medium and sauté until the carrot is lightly browned.

Dilute the tomato paste in 100 ml water, pour it into the pot and let the liquid cook off. Add the tomatoes and fry for a few more minutes.

Add the potato, cumin and coriander seeds, stir and sauté for 5–6 minutes. Pour in the remaining water, bring to a boil, season with salt and add black pepper.

Lower the heat and simmer gently for 15 minutes. Add the drained rice and cook for another 10–15 minutes, until the rice and potato are tender.

Serve the mastava hot, topped with sour cream, finely chopped cilantro and basil.