Cook rice with salt, cloves and cardamom in boiling water for 20 minutes. Grate the meat with a crockery stick. Remove the skin from the onions and cut them into cubes. Heat butter (1) and roast meat in it for 5 to 8 min. Remove, season with salt and pepper and keep warm in aluminum foil.
Fry the onions in the frying fat until translucent, peel the tamarillos (2), cut into cubes and sauté with the onions. Add the wine and simmer gently for 10 minutes with the lid on.
Halve or quarter the dates. Remove the seeds and peel the skin. Peel remaining tamarillos and cut into slices. Strain the sauce, add the green pepper and warm the tamarillo slices in it.
Drain the long-grain rice in a sieve and roast with the dates in the remaining butter, turning, for 3 to 4 minutes. Cut the lamb fillet into slices and serve together with the tamarillo sauce and the date rice.
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