Lamb Meat with Tomato and Vegetable Rice

Marinate the Lamb Meat In a large bowl, combine the lamb meat, sunflower oil, paprika, cumin, garlic powder, salt, and pepper. Mix well to ensure all the meat is coated with the marinade. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Cook the Rice In a medium-sized saucepan, bring 2 cups of water to a boil. Add the rice and reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and set aside.

Cook the Lamb Meat In a large frying pan or skillet, heat some sunflower oil over medium-high heat. Add the marinated lamb meat and cook until browned on all sides, about 5 minutes. Remove the meat from the pan and set aside.

Sauté the Vegetables In the same pan, add the diced onions and carrots. Cook until the onions are translucent and the carrots are slightly tender, about 5 minutes. Add the diced bell peppers and cook for another 2 minutes.

Add the Tomatoes Add the diced tomatoes to the pan and cook for about 3-4 minutes, or until they start to soften and release their juices.

Combine the Lamb Meat and Vegetables Return the cooked lamb meat to the pan with the vegetables. Stir everything together and let it cook for another 5 minutes to allow the flavors to blend.

Serve Serve the lamb meat and vegetable mixture over a bed of cooked rice. Enjoy!