Lamb pilaf
Description
This recipe won't take much time. Of course, all versions of this dish in different countries are similar, but still the Turkish recipe for lamb pilaf has its own characteristics and nuances. For example, in its classic form, pilaf is a side dish made from rice and vermicelli, usually without meat. But in this recipe, I'll describe a slightly different version, more familiar to us, and show you how to make lamb pilaf. It's very easy and simple—cooking this dish is no harder than preparing regular pilaf, yet the taste is quite interesting and exotic. Better to try it once than hear about it a hundred times. 1) First, thoroughly rinse the meat, then remove it from the bone and cut into small cubes. Place the bone in a pot, cover with water, and set over heat. 2) While the water is heating, peel the carrots and cut the carrots and parsley root into fairly large pieces. Place them on a dry skillet (without oil) and fry for 5 minutes. Once the water in the pot comes to a boil, skim off the foam, then add the carrots and parsley to the broth. Simmer over low heat for 50–60 minutes. After this time, season the broth with salt, add peppercorns and bay leaf, and cook for another 10 minutes. 3) Next, slice leek and onion into half-rings, and break the cinnamon stick into several pieces. 4) Heat a dry skillet again and add pine nuts. Fry them for 2–3 minutes until golden. 5) Transfer the nuts to a clean bowl. Then, pour olive oil into the skillet or cauldron and heat it. Add the onions and pieces of cinnamon, and fry for 4–5 minutes, stirring. Then add the lamb and cook together for 10 minutes. Pour in a glass of water and simmer the meat over low heat for 20 minutes. 6) After 20 minutes, add the rice to the skillet and fry it with the meat for 1–2 minutes. Then pour in the strained broth from the lamb bones and vegetables (2.5 cups). 7) Place the dried apricots on top of the rice and cook the pilaf for 25–30 minutes. Once the rice has absorbed all the liquid, turn off the heat, cover the skillet with a lid, and let the dish rest for 10 minutes. 8) Serve the finished pilaf on plates, sprinkle with fried pine nuts, and bring to the table. Enjoy your meal! Serve hot.