Lamb pilaf cooked in a cauldron
Description
The recipe won't take much time. Here is a classic recipe for preparing lamb pilaf in a cauldron. I cooked my pilaf in a cauldron (a type of dutch oven) over an open fire. The spices were selected and purchased at the market. The total cooking time was 2–3 hours. I served the pilaf directly in the cauldron, letting everyone take as much as they wanted. Good luck! Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. Take all the spices in equal amounts and mix them. Peel the vegetables and slice the meat.
- 2
Step 2
Slice the onion into half-rings and then cut each half-ring in half again.
- 3
Step 3
Cut the carrots into thin strips.
- 4
Step 4
Place the cauldron over the fire. Pour vegetable oil into it. When the oil heats up, add the chopped lamb.
- 5
Step 5
Fry the lamb until cooked.
- 6
Step 6
Add the onion and fry until cooked.
- 7
Step 7
Now add the carrots and sauté until cooked.
- 8
Step 8
Pour in water until it just covers the meat and vegetables. Add 2 tsp of spice mix and generously season with salt. Insert 2 peeled garlic heads into the center.
- 9
Step 9
Cover the pot with a lid and let it simmer for 20–30 minutes. Try to keep the heat steady—at medium or slightly below medium.
- 10
Step 10
Pour in the rice, but do not stir. Simply level the rice over the surface using a skimmer. Pour in water until it covers the rice by 1-2 cm.
- 11
Step 11
Cover the pot with the lid again and let it sit for 15–20 minutes. Then remove the lid; the rice should have absorbed all the water. Pile the rice into a mound, moving from the edges toward the center. Try not to pick up the meat and vegetables at this stage.
- 12
Step 12
Cook under the lid for another 20 minutes to let all the water evaporate. But don't miss the moment when the pilaf is ready, otherwise the meat will start to burn!
- 13
Step 13
Can be served.