Pilaf is a widespread dish not only in the Middle East. It enjoys well-deserved popularity among eaters in other countries. Try pilaf with lamb and dried fruit. Its spicy, aromatic taste with light sweet notes will not leave you indifferent.
It is necessary
-
- 500 g of lamb;
- 2 cups long grain rice
- 4 carrots;
- 3 onions;
- 100 g of vegetable oil;
- 100 g lamb or beef fat;
- a handful of raisins
- dried apricots and prunes;
- a mixture of spices for pilaf
- barberry;
- greens to taste.
Instructions
Step 1
Sorted and washed dried fruits - dried apricots, prunes, raisins - pour cold water for 1 hour to swell. Prepare the rest of the pilaf ingredients. Rinse the rice thoroughly in several waters, place in a deep bowl, cover with cold water and leave for 30-40 minutes. Peel the washed carrots and cut into long cubes, peel the onions and cut them into half rings. Wash the lamb and cut into small pieces.
Step 2
To prepare pilaf, you will need a saucepan with thick sides and a bottom, for example, made of cast iron. The ideal option is a cauldron. Fry the lamb pulp in a cauldron in a highly heated mixture of vegetable oil and lamb or beef fat. As soon as a crust forms on the meat, add the pre-chopped onions first, and then the prepared carrots. Fry each of the ingredients successively: onions - until transparent (five minutes), carrots - for ten minutes.
Step 3
Throw the swollen rice in a colander or sieve to drain the water. Pour two glasses of hot boiled water into a cauldron, add salt, a mixture of spices, barberry, stir and bring to a boil. Put dried fruits on top of the meat, rice on top. Gently smooth the surface, lightly crushing with a spoon. Carefully, without breaking the rice layer, add one glass of boiling water to the cauldron. Simmer, uncovered, until all the liquid is absorbed into the rice. Then pierce it with a wooden stick in several places, pour one tablespoon of boiling water into the recesses and cover with a lid. Reduce heat and simmer pilaf until cooked for another thirty minutes. Stir the pilaf before serving or place on a large plate in reverse order, i.e. first rice, then dried fruits, carrots and onions, and lamb on top. Decorate the finished dish with herbs.
