Lamb pilaf
Description
The recipe won't take much time. Pilaf made with lamb, seriously, is the absolute best pilaf of all possible variations. There are billions of pilaf recipes, but lamb pilaf is the very best of them all! In my step-by-step lamb pilaf recipe, I didn't mention spices and seasonings. I simply don't like them and almost never add them to my food. However, to complete this dish, you may add a teaspoon of cumin and cloves. Wishing you happy cooking and delicious results! Please share your feedback. Serve hot.
Instructions
- 1
Step 1
We cut the carrot into matchsticks half a centimeter thick. In short, make the strips the same size as in the photo :)
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Rinse the lamb thoroughly, dry with a paper towel, and cut into 3-centimeter cubes.
- 4
Step 4
Then place the lamb in a cast-iron or heavy-bottomed pot or casserole dish. In a separate pan (I used a small saucepan), heat the oil until very hot, but do not let it boil! Pour the hot oil over the lamb, place on medium heat, and sear until a golden crust forms.
- 5
Step 5
Then add the onion to the meat. Fry until the onion becomes golden.
- 6
Step 6
Then add the carrots and sauté everything until soft, constantly stirring the contents of the pot.
- 7
Step 7
Then add rice to the pot, which we thoroughly rinse several times in cold water.
- 8
Step 8
Then cut off the excess top of the garlic head, remove the unnecessary layer of skin, and insert the garlic into the rice.
- 9
Step 9
Pour in enough water to cover the rice by 2.5 cm. Bring to a boil, then reduce the heat to the lowest setting, cover the pot with a lid, and simmer for 40–50 minutes. Stir the contents of the pot after 20 minutes of cooking.
- 10
Step 10
Done. :))