Uzbek pilaf with lamb

Description

This pilaf recipe turns out incredibly aromatic thanks to the generous amount of spices. Juicy, flavorful, and very filling—this is exactly the kind of dish that can satisfy the whole family. Pilaf can also be cooked outdoors.

Instructions

1. 1

   Step 1

   Prepare all the ingredients.

2. 2

   Step 2

   Pour vegetable oil into a cauldron and heat until boiling. Rinse the lamb, cut into portion-sized pieces, and add to the cauldron. Fry until a golden crust forms on all sides.

3. 3

   Step 3

   Peel the onion, slice into half-rings, and add to the cauldron. Fry until soft.

4. 4

   Step 4

   Peel the carrots, cut them into thin strips, and add to the onion.

5. 5

   Step 5

   As soon as the carrots turn golden, pour water into the cauldron, add spices, and mix well. Add the tail fat and simmer for 40 minutes.

6. 6

   Step 6

   After the allotted time, add the washed rice to the pot and mix.

7. 7

   Step 7

   Once the rice has absorbed almost all of the liquid, make several holes in the pilaf to help the remaining liquid evaporate more quickly.

8. 8

   Step 8

   Gather the rice toward the center, add the cooked garlic, and simmer the rice over medium heat for 25–30 minutes, covered with a lid.

9. 9

   Step 9

   The lamb pilaf is ready.