Pilaf with lamb
4 servings
30 minutes
Lamb pilaf is a soulful dish of Kazakh cuisine that reflects the hospitality of the steppe people. Its roots go back to ancient times when nomads prepared hearty meals to regain strength after long journeys. The aroma of fried onions and lamb simmered with pomegranate seeds creates a rich flavor with a slight tanginess. The washed rice absorbs the meat juices, becoming fluffy and tender. The dish is not only nutritious but also symbolic—it is often prepared for celebrations and large family gatherings, bringing people together at one table. The finished pilaf is served with pieces of juicy meat generously soaked in stewing juices, creating a perfect balance of flavors. This dish is an aromatic journey into the heart of Kazakh traditions, where each spoonful is filled with history and warmth.
1
Cut the lamb into small pieces, sprinkle with salt and pepper, and fry in oil or lard with finely chopped onion. Once the onion and lamb are browned, cover them with water just enough to cover the lamb; add pomegranate seeds, cover the pot, and simmer the meat until it becomes tender.
- Mutton: 500 g
- Onion: 2 heads
- Melted butter: 0.5 glass
- Grenades: 2 pieces
2
Rinse the rice thoroughly, draining the water three to four times, place it in a pot with meat and level it. When the water evaporates, make several indentations (to the bottom of the pot) on 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.
- Rice: 1.5 glass
3
When serving at the table, place pieces of lamb with the juice they were stewed in on a plate or dish, and cover them with hot pilaf.
- Mutton: 500 g