Lamb pilaf with goji berries
6 servings
180 minutes
Lamb pilaf with goji berries is a luxurious dish of Kazakh cuisine that combines ancient traditions with modern notes. The devzira rice soaked in the aromas of cumin, spices, and slow-cooked meat gains a rich flavor, while goji berries add a subtle sweet tang and fresh nuances. The lamb, tenderly cooked in its own juice with onions and carrots, becomes soft and juicy, perfectly complementing the texture of the rice. Barberry and cayenne pepper bring spiciness, while garlic adds depth to the dish's flavor. This pilaf is not just food but a true gastronomic symphony that unites Eastern traditions with exotic accents and is ideal for festive gatherings where every detail matters. It is best served hot, garnished with herbs and leaving garlic heads for true gourmets.
1
Carefully sort the rice. Pour the rice into a bowl, add 2 tablespoons of salt, and pour in five cups of cold water. Leave for half an hour.
- Devzira rice: 2 glasss
- Coarse salt: 2 tablespoons
2
Clean the lamb from veins, membranes, and fat. Remove the meat from the bone and cut it into cubes about 3 cm wide.
- Lamb on the bone: 400 g
3
Cut the carrot into long strips, 3-4 mm thick, and the onion into half rings.
- Yellow carrot: 3 pieces
- Onion: 1 head
4
Pour vegetable oil into the kazan and first add onion to the hot oil. Once it turns golden, add carrot, pilaf mix, salt, pepper, and cumin. Reduce the heat slightly and cover for 5 minutes until the vegetables release their juice, then add slightly salted lamb to the stewed vegetables.
- Vegetable oil: 300 ml
- Onion: 1 head
- Yellow carrot: 3 pieces
- Spices for pilaf: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Cumin (zira): to taste
- Lamb on the bone: 400 g
5
Drain the water that the rice didn't absorb, add it to the pot, and pour boiling water over it, so the water is two fingers above the rice level.
- Devzira rice: 2 glasss
6
Submerge two heads of garlic in rice (do not peel, just rinse before putting in the pot). Cover with a lid, set to medium heat, and do not open or disturb for 20-30 minutes.
- Garlic: 2 heads
7
When the time is up, open the lid and ensure that the water has been fully absorbed. Add cayenne pepper, barberry, goji berries, and close for 5 minutes to allow the ingredients to combine better. Turn off the heat and do not open for another 15 minutes, without stirring.
- Cayenne pepper: 1 piece
- Barberry: 1 tablespoon
- Goji berries: 1 tablespoon
8
First, place rice on the plates, then meat and vegetables. On top, for the distinguished guests, add half a head of garlic.