Classic lamb pilaf

6

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Medium dish
    • 0.0.3 200kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  200kcal

• Rating

• Recipe

Fragrant, crumbly, delicious lamb pilaf to cook home is not difficult. This dish can be served coarse tomatoes and onions.

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Ingredients

0/12 ingredients

• 1.5 kg lamb
• 1 kg of rice
• 600 g carrots
• 500 g onion
• 1 tbsp. l zira
• 1 tbsp. l barberry
• ½ tbsp l turmeric
• 1 head garlic
• ground red pepper
• ground black pepper
• salt
• vegetable oil

2 ч2 ч 200

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Steps

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1. In a cauldron, fry onions in a large amount of oil (200ml), sliced, straw-colored.
2. Add lamb, chopped into small pieces, fry.
3. Five minutes later, add carrots, chopped into cubes, simmer for seven minutes, stirring and not covering.
4. Add all the spices, stir.
5. Pour cold water flush with the contents. Close the lid, simmer for half an hour over low heat.
6. Pour evenly washed round grain in several waters fig.
7. Pour hot water over the rice two cm in a thin stream. Lightly salt. Cover and cook until rice is full does not absorb water.
8. Then put the garlic in the center of the cauldron, squeezing its vries wand to make holes for the exit of steam. Close the lid and leave for 25 minutes on low heat.
9. Before serving, gently mix rice and meat with carrots.

Keywords:

• mutton
• carrot
• meat
• pilaf
• rice
• Uzbek