Uzbek pilaf with mutton fat
6 servings
90 minutes
Uzbek pilaf with lamb fat is a dish that embodies the spirit of Eastern cuisine. Its history goes back centuries when nomadic peoples prepared hearty and nutritious food over an open fire. This pilaf is famous for its rich flavor: tender pieces of lamb are infused with the aromas of sweet carrots, spicy onions, and melted lamb fat, creating a harmony of tastes. The rice, carefully washed and soaked in meat juices, becomes fluffy and fragrant. Traditionally served in a mound with pieces of juicy meat and fresh onions, adding freshness and zest to the dish. Uzbek pilaf is not just food but a symbol of hospitality and family warmth that gathers loved ones around it and provides true culinary pleasure.
1
Cut the lamb into small pieces and fry in a hot pot (preferably cast iron) in heated fat, then add the julienned onion, followed by the julienned carrot, and fry together with the lamb; then pour 4 cups of water over the lamb, add salt, pepper, and bring to a boil.
- Lamb: 400 g
- Onion: 200 g
- Carrot: 300 g
- Mutton fat: 200 g
2
Wash 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 on the surface of the rice (down to the bottom of the pot) 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: 3 glasss
3
When serving pilaf, mound it on a plate, place pieces of lamb on top, and sprinkle with raw sliced onion.
- Lamb: 400 g
- Onion: 200 g
