Do not forget that pilaf with lamb is eaten only hot. If you wish, you can add dishes and other seasonings, spices to your taste during cooking. The main thing - do not forget to boil the meat before laying the vegetables, otherwise it will taste tough.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Lamb / Cereals / Rice
Dish: Hot dishes / Pilaf
- Lamb - 600 Grams
- Carrots - 1 Piece
- Onion - 1 Piece
- Rice - 150 Grams
- Hot water - 800 Milliliters
- Bay leaf - 2-3 pieces
- Barberry - 10-15 Pieces
- Kurdyuk - 30 Grams
- Salt - 3 Pinches
- Seasoning - 1 Teaspoon (for pilaf)
- Garlic - 2-3 Cloves
How to cook "Pilaf with lamb and fat tail"
Prepare the indicated ingredients. Rinse the meat in water, cut off the veins and films.
Rinse the meat in water, cut into cubes or slices. Cut the fat tail into small cubes and put in a cauldron. Warm up to melt.
Once there is enough fat in the cauldron, add the chopped lamb and bay leaves. Fry everything until golden brown for about 5-6 minutes. Then pour in 400 ml. hot water and simmer the meat on moderate heat until all the liquid has evaporated.
Peel carrots and onions, rinse in water. Cut the carrots into cubes and the onions into half rings. Once the meat is browned, add the vegetables to the bowl and sauté everything together for another 3-4 minutes.
Pour in 400 ml. hot water. Rinse the rice in several waters and pour into a container.
Pour in the dried barberry, put the garlic cloves directly in the husk and salt, season everything. Cover the container with a lid and simmer the pilaf on moderate heat for about 25 minutes.
During this time, the rice will be saturated with zirvak, it will become juicy, velvety in taste.
Put the pilaf on plates and serve hot, as lamb is eaten only hot!