Uzbek Pilaf with Lamb Fat
⏳ Time
1 hour 30 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
Uzbek Pilaf with Lamb Fat
Ingredients
- Rice - 3 cups
- Lamb - 15 oz
- Carrot - 10 oz
- Onion - 5 oz
- Lamb Fat Netting - 5 oz
Step by Step guide
Step 1
Cut the lamb into small pieces and fry in a pot (preferably cast iron) in well-heated fat, then add the onion, sliced into strips, followed by the carrot, also sliced into strips, and fry together with the lamb; then pour in 4 cups of water, add salt and pepper, and bring to a boil.
Step 2
Thoroughly rinse the rice, draining the water three to four times, place it in the pot with the meat and level it out. When the water evaporates, make several indentations (to the bottom of the pot) in the surface of the rice using a fork or a clean wooden stick; to prevent the pilaf from burning, pour 1–2 tablespoons of water into these indentations, then tightly cover the pot with a lid and leave it on very low heat for 25–30 minutes.
Step 3
When serving, place the pilaf on a dish in a mound, top with pieces of lamb, and sprinkle with raw onion, sliced into strips.
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