Pilaf with lamb and garlic
9 servings
150 minutes
Lamb and garlic pilaf is a traditional dish of Uzbek cuisine that embodies the warmth of family hearths and the richness of Eastern flavors. Its history traces back to ancient caravan routes where pilaf served as nutritious and aromatic food for travelers. The rich taste of lamb perfectly complements the softness of rice, the sweetness of carrots, and the spiciness of spices. Garlic, roasted whole, fills the dish with subtle, deep notes. This dish is perfect for festive tables and friendly gatherings as its aroma gathers loved ones around it. Pilaf has a rich and intense flavor, with its golden grains of rice absorbing all shades of spices to create harmonious unity. Each spoonful is a taste of the East infused with traditions and heartfelt warmth.
1
Heat oil in a cauldron over high heat, add meat, and fry.
- Leg of lamb: 650 g
- Sunflower oil: 1 glass
2
Reduce the heat to medium, add grated carrots and onions. Stir and add water, insert garlic with the tails sticking out, cover with a lid, and leave for 40 minutes, stirring occasionally. After 20 minutes, add salt and spices.
- Carrot: 1 piece
- Onion: 2 heads
- Water: 1 glass
- Garlic: 3 heads
- Spices for pilaf: 1 tablespoon
3
Reduce the heat to minimum, remove from heat, take out the garlic, pour in boiling water, add rice to the even zyrvak, and cook the rice for an hour.
- Rice: 2 glasss