Oven-Baked Lamb Pilaf
Main Dishes • Uzbek
Description
Oven-Baked Lamb Pilaf
Ingredients
- Rice 1 cup
- Carrot 1 piece
- Onion 1 piece
- Garlic 2 cloves
- Lamb Neck Fillet 20 oz
- Vegetable Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Turmeric a pinch
- Cumin (Zira) a pinch
- Red Long Chili Peppers to taste
- Saffron a pinch
- Water 1½ cups
Step-by-Step Guide
Step 1
Rinse the rice well and soak it in water.
Step 2
In a well-heated pot, pour in the vegetable oil. Add the diced lamb. Fry for 5 minutes.
Step 3
Finely chop the onion, garlic, and carrot. Add the vegetables to the meat along with the pepper and spices. If it starts to burn, add a little water. Stew the meat for about 20–40 minutes. Then add 1.5 cups of water.
Step 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 480°F (482 degrees Fahrenheit) with a tightly closed lid and cook for another 15 minutes.
Step 5
Then turn off the oven and let the pilaf rest for about 10 minutes.
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