Lamb and tail fat pilaf
Description
The recipe won't take much time. Remember that lamb pilaf should only be eaten hot. You can add other seasonings and spices to taste while cooking, if desired. The main thing is to remember to boil the meat before adding the vegetables, otherwise it will remain tough. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the meat in water, then remove the tendons and membranes.
- 2
Step 2
Wash the meat in water and cut into cubes or slices. Cut the tail fat into small cubes and place into a cauldron. Heat until it melts.
- 3
Step 3
Once there is enough fat in the cauldron, add the sliced lamb and bay leaves. Fry everything until golden brown, about 5-6 minutes. Then pour in 400 ml of hot water and simmer the meat over medium heat until all the liquid has evaporated.
- 4
Step 4
Peel the carrots and onions, then rinse them in water. Cut the carrots into strips and the onions into half-rings. Once the meat is browned, add the vegetables to the container and sauté everything together for another 3-4 minutes.
- 5
Step 5
Pour in 400 ml of hot water. Rinse the rice in several changes of water and add it to the container.
- 6
Step 6
Pour in the dried barberry, add garlic cloves with their skins on, and season with salt and spices. Cover the pot with a lid and simmer the pilaf over medium heat for about 25 minutes.
- 7
Step 7
By this time, the rice will have absorbed the zirvak, becoming juicy and velvety in taste.
- 8
Step 8
Place the pilaf on plates and serve hot, as lamb is eaten only when hot!