Uzbek Pilaf With Lamb Recipe

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.

Ingredients

Instructions

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Nutrition