Uzbek Pilaf With Lamb
- 600 g lamb (one half with fat, one half lean)
- 2 large carrots
- 1 large white onion
- 2 heads garlic
- cumin seed, 1 teaspoon
- 1 teaspoon coriander seed
- 600 ml basmati rice
- 1/2 teaspoon powdered chili
- 3 tablespoons salt
- 1 pomegranate (optional)
- 1. Separate the meat into two parts fat and lean.
- 2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot.
- 3. Wait until fat melts, take out the meat.
- 4. Cut onion into thin semi-circles put into the pot.
- 5. Let the onion fry until translucent and take it out.
- 6. Put the remaining meat into the pot let it fry until it changes colour.
- 7. Meanwhile peel and cut carrots into stripes, separate in two parts.
- 8. After the meat is browned add one part of the carrots, stir from time to time until soft.
- 9. Put the rest of the meat and the onions back in, pour a small amount of hot water.
- 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot.
- 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt.
- 12. Add the rest of the carrot.
- 13. Add more hot water (you might want to season as you go).
- 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel.
- 15. Let the mixture boil for about 30 minutes.
- 16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top).
- 17. Let the rice boil until there is no water on the surface.
- 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min.
- 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice.
- 20. If there is little to none left, turn to very low heat and steam for about 30 minutes.
- 21. Serve on a large place decorated with pomegranate seeds.
- Check out the video process.
- https://www.youtube.com/watch?v=xBtwvZtIdno.
lamb, carrots, white onion, garlic, cumin, coriander seed, basmati rice, powdered chili, salt, pomegranate
Taken from www.food.com/recipe/uzbek-pilaf-with-lamb-530447 (may not work)