Pilaf with lamb
6 servings
60 minutes
Lamb pilaf is a soulful Uzbek dish infused with the aroma of spices and traditions. Its roots go back centuries when caravans crossed the Silk Road, and pilaf served as nourishing food for travelers. The rich flavor of juicy lamb combined with golden rice soaked in the scents of cumin and garlic creates a harmony of taste. Carrots add a light sweetness while spices provide zest. Pilaf is not just food; it symbolizes hospitality and is a must-have dish at large celebrations and family gatherings. It is delightful both fresh and the next day when the flavors deepen even more. This pilaf will adorn any table, bringing a sense of coziness and home warmth.
1
Prepare the ingredients.
2
Cut the lamb ribs into medium-sized pieces.
- Lamb ribs: 700 g
3
Cut 2 large carrots into big cubes.
- Carrot: 2 pieces
4
Chop 3 onions.
- Onion: 3 heads
5
Quickly fry the lamb on both sides in hot oil over high heat.
- Lamb ribs: 700 g
- Vegetable oil: 30 ml
6
Add chopped onion to the meat. Mix well.
- Onion: 3 heads
7
Then add the carrots. Reduce the heat and sauté the vegetables with the meat for 5-7 minutes, stirring occasionally.
- Carrot: 2 pieces
8
Add 1 teaspoon of seasoning for pilaf.
- Pilaf seasoning: to taste
9
To salt.
- Salt: to taste
10
Add cumin (zira). Mix the meat with the spices and fry for another 1-2 minutes.
- Cumin: to taste
11
Pour 1 cup of hot boiled water into the pan, cover, and simmer on low heat for 30 minutes.
- Rice: 1 glass
12
Rinse the rice several times (until the water is clear). Spread and level the rinsed grains on top of the meat (do not mix!).
13
Carefully pour in 2 cups of hot boiled water. The water should cover the rice layer by 1–1.5 cm. Cook on low heat without a lid until the liquid evaporates and the rice is ready.
- Rice: 1 glass
14
Clean several cloves of garlic.
- Garlic: 1 head
15
While the water is not completely evaporated, 7-10 minutes before the pilaf is ready, distribute the garlic cloves, sinking them in different places on the surface of the rice.
- Garlic: 1 head
16
Once the rice is ready, gently mix the pilaf. The dish is ready to serve.
