Fragrant Lamb Pilaf
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
The traditional way to serve pilaf is in the pot it was cooked in.
Ingredients
- Lamb Neck Fillet - 26.5 oz
- Fat Tail Fat - 3.5 oz
- Long-Grain Rice - 17.6 oz
- Turnips - 3 pieces
- Spanish onions - 2 pieces
- Garlic - 2 heads
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Vegetable Oil - 5 fl oz
- Black Cumin (Cumin) - to taste
- Salt - to taste
- Serviceberries - to taste
Step by Step guide
Step 1
Cut the carrots into long strips and the onions into half rings. Helpful tip: the pilaf will taste better if the carrots are cut by hand, without the use of a grater or food processor.
Step 2
Rinse the rice thoroughly. Soak it in cold water for 15 minutes.
Step 3
Cut the lamb meat into small pieces, about 3.5–5 cm.
Step 4
Pour oil into a wok and heat it well. Cut the onion in half and place it in the pan.
Step 5
Remove the onion from the pan. In the same oil, fry the meat until golden brown, then transfer it to a separate dish.
Step 6
Fry the chopped onion in the pan until golden brown. Add the carrots and fry until cooked (7–8 minutes). Then add the fried meat. Insert 2 heads of garlic into the center of the mixture and add the spices.
Step 7
Then add the rice to the other ingredients. Pour in water so that it is 0.5 cm above the level of the rice.
Step 8
Bring to a boil, reduce heat, cover with a lid, and cook for 30 minutes.
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