Pilaf with lamb shoulder
12 servings
120 minutes
Lamb shoulder pilaf is the soul of Uzbek cuisine, a symbol of hospitality and family comfort. Its history dates back to ancient times when Silk Road caravans brought spices and traditions of nomadic peoples. Lamb gives the pilaf a rich meaty flavor, carrots add gentle sweetness, and garlic and spices provide aromatic zest. During cooking, the ingredients simmer together, creating a harmony of flavors. Pilaf is eaten hot, often complemented with fresh vegetables and herbs. It is perfect for festive gatherings and cozy family lunches. Juicy, fluffy, infused with Eastern aromas – such pilaf not only satisfies but also transports you to an atmosphere of Eastern fairy tales.
1
Rinse and soak the rice in water, leave for a while.
- Short-grain (round) rice: 1 kg
2
Grate the carrot. Peel and slice the onion into half rings. Cut the meat into pieces about 5x5x5 cm.
- Carrot: 1 kg
- Onion: 1 head
- Lamb shoulder: 1.5 kg
3
Place the wok on the fire and pour in vegetable oil.
- Vegetable oil: 3 tablespoons
4
Put in the onion, fry it until brown, take it out, and boldly throw it away.
- Onion: 1 head
5
Put the meat in and fry for 1-2 minutes.
- Lamb shoulder: 1.5 kg
6
Add carrots, mix with meat. Salt, pepper, add more spices, and fry until the meat is cooked.
- Carrot: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
7
Reduce the heat and spread the rice evenly on top. Pour in water so that it covers the rice by about 2 cm.
- Short-grain (round) rice: 1 kg
8
Sprinkle spices, add salt, so the rice is not completely bland.
- Spices: to taste
- Salt: to taste
9
Insert unpeeled garlic heads into the rice.
- Garlic: 3 heads
10
Cover with a lid and wait for the rice to absorb all the water. Turn off the heat and stir.
