- lamb 800 gr.
- rice 260 gr.
- ghee 120 gr.
- onions 120 gr.
- carrots 150 gr.
- ground black pepper
- cumin, zira
Step-by-step cooking recipe
Process meat for pilaf. Clean lamb from films and tendons. Rinse thoroughly under cold running water. Cut into 40 g cubes.
Heat the cauldron with butter and fry the lamb pieces until a delicious crust is formed
Cut the onions into half rings, and cut the carrots into strips. Fry vegetables.
Transfer the sautéed vegetables to the cauldron.
Top with broth (preferably lamb broth), salt and pepper.
Bring to a boil over high heat.
Soak the rice and then rinse.
As soon as the broth has boiled, pour rice into it, add caraway seeds and cumin and cover the cauldron with a lid. Reduce heat.
Cook over low heat. This will make soft meat and crumbly rice. The pilaf should languish, not fry and burn. Cook for about 30 minutes, stirring occasionally.
Put the finished lamb pilaf on a wide dish and serve. Garnish with scallions or parsley or dill sprigs. Bon Appetit!