Uzbek Lamb Pilaf
Main Dishes • Uzbek
Description
Uzbek Lamb Pilaf
Ingredients
- Lamb 20 oz
- Onion 3 pieces
- Carrot 4 pieces
- Vegetable Oil 5 fl oz
- Long-Grain Rice 2 cups
- Dried Apricots 0 oz
- Herbs to taste
- Dried Barberry to taste
- Turmeric to taste
- Light Raisins, Seedless 0 oz
- Black Cumin (Cumin) to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Rinse the rice well and soak it in cold water for 1 hour. Peel the onion and carrots, finely chop the onion, and cut the carrots into sticks. Wash the meat and cut it into cubes. Rinse the raisins and dried apricots.
Step 2
Heat the oil in a cauldron, sauté the onion, add the meat, mix everything, and fry for 5 minutes. Then add the carrots and fry for another 10 minutes. Pour 2 cups of hot water into the cauldron, add the spices and salt, mix, and simmer on low heat for 15–20 minutes.
Step 3
Add the dried fruits to the cauldron, then layer the prepared rice on top, leveling it out. Add another cup of hot water so that it is 2 cm above the level of the rice. Simmer the pilaf uncovered until the water evaporates.
Step 4
Cover the pilaf, reduce the heat to the minimum, and let it cook until the rice is done. Turn off the heat and let it sit for 15 minutes. Mix the finished pilaf, transfer it to a serving dish, and garnish with chopped herbs.
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