Lamb Pilaf
Description
The recipe won't take much time. You can prepare lamb pilaf for a family dinner or any festive occasion. The dish is hearty, aromatic, and extremely delicious! Be sure to try it! You can use any cuts of meat; in my case, I used ribs. Choose spices to your taste—cumin, coriander, dried tomatoes, barberry, turmeric, and pepper work perfectly. If you don't want to buy many different spices separately, just use a ready-made pilaf seasoning mix. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the meat into portion pieces and place in a preheated cauldron with oil.
- 3
Step 3
Fry the meat until it is fully cooked. If necessary, add a small amount of water during cooking. The cooked meat should easily separate from the bone (add salt to taste).
- 4
Step 4
When the meat is ready, add the onion cut into feathers and the carrot cut into strips. Fry everything together for 10 minutes, stirring occasionally.
- 5
Step 5
Then add boiling water to cover the meat, salt to taste, and pilaf spices. Bring to a boil, reduce the heat, and cook the zirvak for 20–30 minutes.
- 6
Step 6
Now add the washed rice, place a head of garlic (with the outer husk removed) on top, and pour in enough water to cover the rice by about 1.5 cm. Cook over high heat until the rice has completely absorbed all the water.
- 7
Step 7
Now pile the rice into a mound in the center of the cauldron, cover it with a plate, place the lid on top of the cauldron, and continue cooking over low heat for another 10 minutes.
- 8
Step 8
The lamb pilaf is ready. Let it steep, stir, and serve at the table.