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Lamb pilaf

Lamb pilaf

Category: Meat dishes
Lamb pilaf

Ingredients

young lamb 500 g
vegetable or olive oil 30 g
bulb onions 3 heads
carrot 1 PC
rice (variety for pilaf) 1 glass
water 2 glasses
dried fruits (optional) taste
spices (cumin, saffron) taste
pepper taste
salt taste

Cooking method

  • Cut the lamb meat into small cubes and fry in a frying pan in oil (do not overcook). Cut carrots into strips, onions into half rings. Saute vegetables over medium heat until soft. Transfer the onions, carrots and meat to a saucepan (preferably in a cast-iron cauldron), add pepper, salt, add water and bring to a boil. Add sorted and washed rice, mixed with spices (do not mix rice with meat), close the pan with a lid and simmer pilaf over low heat until tender.
  • If the water boils away and the rice is not yet ready, pierce the pilaf with a spoon in two or three places to the bottom of the pan and add hot water, continuing to cook the pilaf over low heat.
  • At the end of cooking, you can add raisins steamed in boiling water, dried apricots or pitted prunes. Ready lamb pilaf, without stirring, put on a large dish and serve

Note

Bon appetit to all !!!

 

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