Lamb Pilaf
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
6
Description
You can use other meats or poultry to taste instead of lamb (for example, pork, turkey, or duck).
Ingredients
- Rack of Lamb - 25 oz
- Rice - 1 cup
- Turnips - 2 pieces
- Onion - 3 heads
- Vegetable Oil - 0 fl oz
- Pilaf Spices - to taste
- Black Cumin (Cumin) - to taste
- Salt - to taste
- Garlic - 1 head
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Cut the lamb ribs into medium-sized pieces.
Step 3
Cut 2 large carrots into big cubes.
Step 4
Chop 3 onions.
Step 5
Quickly fry the lamb on both sides in hot oil over high heat.
Step 6
Add the chopped onion to the meat. Stir.
Step 7
Then add the carrots. Reduce the heat and sauté the vegetables with the meat for 5–7 minutes, stirring occasionally.
Step 8
Add 1 teaspoon of pilaf seasoning.
Step 9
Add salt.
Step 10
Add cumin. Mix the meat with the spices and sauté for another 1–2 minutes.
Step 11
Pour 1 cup of hot boiled water into the pan, cover, and simmer on low heat for 30 minutes.
Step 12
Rinse the rice several times (until the water runs clear). Spread and level the rinsed rice on top of the meat (do not mix!).
Step 13
Carefully pour in 2 cups of hot boiled water. The water should cover the rice layer by 1–1.5 cm. Cook on low heat without a lid until the liquid evaporates and the rice is cooked.
Step 14
Peel several cloves of garlic.
Step 15
While the water has not completely evaporated, about 7–10 minutes before the pilaf is ready, distribute the garlic cloves, burying them in different places on the surface of the rice.
Step 16
Once the rice is cooked, gently mix the pilaf. The dish is ready to serve.
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