Lamb pilaf cooked over an open fire
Description
The recipe won't take much time. Of course, the recipe for lamb pilaf cooked over an open fire is quite simple, yet unusual—personally, until now I could only make soups over a campfire (and naturally, as a woman, no one ever entrusted me with making shashlik). But then I came across this simple recipe for lamb pilaf over an open fire—how could I possibly resist? Now we often prepare this dish at our cottage. The aroma is amazing; I highly recommend it. Serve hot.
Instructions
- 1
Step 1
1. Light a medium fire so that the flames just reach the cauldron. Heat the vegetable oil, then add the lamb and start frying.
- 2
Step 2
2. When the meat develops a crust, first add the onion (stir), and after a few minutes, add the carrot cut into strips.
- 3
Step 3
3. When the carrots become soft, add the peeled but whole garlic heads, spices to taste, and pour in water just enough to cover the vegetables.
- 4
Step 4
4. When it comes to a boil, add the rice without stirring. Pour in water to cover the rice by two centimeters above. Continue simmering. The heat will gradually decrease, and that's exactly how it should be.
- 5
Step 5
5. After about 40 minutes, all the water will have been absorbed by the rice. Stir and serve!