Pilaf with lamb in the oven
4 servings
60 minutes
Lamb pilaf in the oven is a true treasure of Uzbek cuisine, combining traditions and modern culinary techniques. Historically, pilaf is considered a symbol of hospitality and celebration, and its aromatic spices—turmeric, cumin, and saffron—make the flavor rich and deep. Baking in the oven allows the grains to absorb the meat juices, creating a tender and fluffy dish. Sweet carrots, spicy garlic, and onions add layers of flavor to the pilaf. The lamb in this recipe remains juicy due to slow cooking in its own juices. It is best served hot, garnished with herbs and fresh vegetables. This pilaf is not just food but part of cultural heritage that warms the soul and brings people together at one table.
1
Wash the rice well and soak it in water.
- Rice: 1 glass
2
Pour vegetable oil into a well-heated cauldron. Add diced lamb. Fry for 5 minutes.
- Vegetable oil: 100 ml
- Lamb fillet: 500 g
3
Chop onion, garlic, and carrot finely. Add the vegetables to the meat along with pepper and spices. If it starts to burn, add a little water. Simmer the meat for about 20–40 minutes. Then add 1.5 cups of water.
- Onion: 1 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Ground black pepper: to taste
- Turmeric: pinch
- Cumin: pinch
- Ground red pepper: to taste
- Saffron: pinch
- Water: 1.5 glass
4
When the water boils, add the pre-soaked rice to the pot, and salt it. Do not stir! Then place it in a preheated oven at 250 degrees with a tightly closed lid and cook for another 15 minutes.
- Rice: 1 glass
- Salt: to taste
5
Then turn off the oven and let the pilaf rest for about 10 minutes.