Lamb is an important dietary product. It has much less cholesterol than beef or pork. In many cuisines, lamb meat is considered the most delicious, the best. There are many good lamb recipes, but one of the most popular recipes is lamb with pumpkin puree.
It is necessary
-
- Lamb brisket - 1 kg
- onions - 6 pcs.
- pomegranate - 2 pcs.
- pumpkin - 500 g
- peeled chestnuts - 500 g
- long grain white rice - 2 cups
- butter - 150 g.
- saffron pinch
- For the dough: flour - 1, 5 cups
- egg - 1 pc
- water - 1 tablespoon
- butter - 25g.
- salt to taste.
Instructions
Step 1
Rinse the rice in plenty of water until the water is clear. Boil 1.5 liters of water, add a little salt, add rice and boil, removing the foam, until half cooked for 7 minutes.
Step 2
While the rice is boiling, knead the dough. Sift flour and salt, add egg, water and melted butter. Knead until smooth, elastic dough.
Step 3
Roll out the dough thinly and line the bottom and sides of the cauldron with it.
Step 4
Place the rice in a colander and rinse with cold water. Place 1.5 cups of rice on top of the dough and smooth out with a thin layer. Top with melted butter. Add the remaining rice, cover and simmer for 30 minutes. Cooked rice, cover and place in a warm place.
Step 5
Make a cruciform cut on top of each chestnut. Dip in boiling water for 5 minutes, discard in a colander and peel under running cold water. Boil a small amount of fresh water, add the chestnuts and cook for 7 minutes.
Step 6
Peel and chop the onion coarsely. Cut the pumpkin into cubes the size of a chestnut. Squeeze the juice out of the pomegranates. To do this, knead the pomegranates with your hands on the table, then carefully cut a small piece of the peel from the top and squeeze the juice.
Step 7
Wash the lamb and cut into small pieces. Heat 2 tablespoons of butter in a skillet and sauté the meat over high heat for about 5 minutes.
Step 8
Transfer the meat to a heavy-bottomed saucepan. Add onion and pomegranate juice. Pour in half a glass of boiling water, put on a low heat, cover and cook for 30 minutes.
Step 9
Heat 2 tablespoons of butter in a skillet and fry the pumpkin cubes for 5 minutes. Add chestnuts and cook for 3 more minutes.
Step 10
Transfer the pumpkin and chestnuts to the lamb pan, season with salt and pepper, stir and cook for 10 minutes.
Step 11
Dissolve the saffron in 1 tablespoon of boiled water. Mix with 1 tablespoon of butter. Put the cooked rice out of the pan and divide into 2 parts. Remove the dough. Pour the saffron mixture into half of the rice and stir. On a large platter, place a strip of white rice and saffron rice next to it. Place the lamb in the center and side. Serve immediately.
