---
title: Mastava (Rice and Lamb Soup)
servings: 6
prep time: 15 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/mastava
---

Gather @lamb shoulder{500%g}, @short-grain rice{150%g}, @carrot{2}, @potato{2}, @greek yogurt{150%g} and @fresh dill{0.5%bunch}.

Prep the vegetables: dice the carrots, cube the potatoes, and finely chop the @onion{1}.

Brown the lamb in a hot pot until deeply colored on all sides, then add the onion and soften it.

Stir in the @tomato paste{2%tbsp} and fry 2 minutes until it darkens and smells toasty. ~{2%minutes}

Add the carrots, potatoes and 1.5 liters of water; bring to a simmer and cook 30 minutes until the vegetables are tender. ~{30%minutes}

Stir in the rice and cook 15 minutes more, until the grains bloom open and the soup thickens slightly. ~{15%minutes}

Taste and season with salt.

Ladle into bowls and top each with a spoonful of cold yogurt and a scatter of dill.