Oven-Baked Lamb Pilaf

Main Dishes | Uzbek cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Oven-Baked Lamb Pilaf

Ingredients

Rice - 1 cup
Carrot - 1 piece
Onion - 1 piece
Garlic - 2 cloves
Lamb Neck Fillet - 17.6 oz
Vegetable Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste
Turmeric - a pinch
Cumin (Zira) - a pinch
Red Long Chili Peppers - to taste
Saffron - a pinch
Water - 1½ cups

Step by Step guide

Step 1

Rinse the rice well and soak it in water.

Step 2

In a well-heated pot, pour in the vegetable oil. Add the diced lamb. Fry for 5 minutes.

Step 3

Finely chop the onion, garlic, and carrot. Add the vegetables to the meat along with the pepper and spices. If it starts to burn, add a little water. Stew the meat for about 20–40 minutes. Then add 1.5 cups of water.

Step 4

When the water boils, add the pre-soaked rice to the pot, and salt it. Do not stir! Then place it in a preheated oven at 482°F (482 degrees Fahrenheit) with a tightly closed lid and cook for another 15 minutes.