A very satisfying dish with a rich, exquisite taste. It turns out very juicy lamb with vegetables, rice and spices. This amazingly tasty treat according to the original national recipe, cooked in a cauldron, is the way to the heart of a real man.
It is necessary
- - 1 kg of lamb;
- - 200 g of lard;
- - 300 ml of vegetable oil;
- - 5 medium onions;
- - 1 carrot;
- - 3 heads of garlic;
- - 1 kg of round grain rice;
- - spices: saffron, red pepper, barberry.
Instructions
Step 1
Cut the meat into large pieces, the onion into half rings, the carrots into strips, half of the bacon into small cubes, the other half into large ones.
Step 2
Pour some vegetable oil at the bottom of the cauldron, put on fire. Fry small cubes of bacon in hot oil. Remove the resulting greaves so that only hot fat remains in the cauldron.
Step 3
Put onion in fat, fry until golden brown. Add the lamb and sauté until browned.
Step 4
Put the prepared carrots and the remaining bacon, cut into large pieces, into the cauldron.
Step 5
Pour cold water into the cauldron so that the water level is 1-2 cm higher than the roast. Add salt, saffron, red pepper and garlic. Bring to a boil and reduce heat to low. Cook "zirvak" (this is the name of a ready-made roast) until the water evaporates.
Step 6
Rinse the rice thoroughly, place it in a cauldron and flatten. Fill the cauldron 1-2 cm above the rice level with cold water. With the heat on high, bring the rice to a boil.
Step 7
When the water has evaporated, scoop the rice up a hill, use a spoon to form steam holes and add the barberry. Close the cauldron with a lid and reduce heat.
Step 8
When the pilaf is ready (after 30 minutes), remove the garlic and large pieces of meat. Cut the meat and put back in pilaf.
