Lamb Pilaf
Main Dishes • Kazakh
Description
Lamb Pilaf
Ingredients
- Rice 1½ cups
- Lamb 20 oz
- Onion 2 heads
- Pomegranate Seeds 2 pieces
- Clarified Butter ½ cup
Step-by-Step Guide
Step 1
Cut the lamb into small pieces, sprinkle with salt and pepper, and fry in oil or fat together with finely chopped onion. Once the onion and lamb are browned, add enough water to just cover the lamb; add the pomegranate seeds, cover the pot, and simmer the meat until it becomes tender.
Step 2
Rinse the rice thoroughly, draining the water three to four times, then place it in the pot with the meat and level it out. When the water evaporates, make several indentations in 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.
Step 3
When serving, place pieces of lamb on plates or a platter along with the juice in which they were stewed, and top them with hot pilaf.
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