Recipe from Наталья
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Turmeric rice pilaf with lamb
 
Cooking time: 1 h. 20 min
Servings 4
Pilaf is the most popular dish in Asia. It is made not only with rice, but also with chickpeas and bulgur. We recommend you a recipe with lamb, turmeric and barberry. You will get a crumbly pilaf with the aroma of various oriental spices. You can cook such a pilaf recipe with any meat, if you do not ear lamb. Add more spices and green herbs, they will make this dish unusual.

Ingredients
servings

  • Leg of lamb
    2,2 pounds
  • Ong-grain rice
    5 cups
  • Carrots
    2
  • Onions
    4
  • Heads garlic
    2
  • Vegetable oil
    1,3 cups
  • Chili pepper
    1 psc.
  • Turmeric
    1 tsp.
  • Cumin seeds
    2 tbsp.
  • Barberry
    2 tbsp.
  • Coriander
    1 tsp.
  • Salt
    to taste
  • Ground black pepper
    to taste

Nutrition facts per serving

  • Calories

    2151 kcal

  • Protein

    62.2 g

  • Fat

    121 g

  • Carbohydrates

    207.8 g

Method

  • Soak rice in cold water for 20 minutes, then rinse it.

  • Peel the carrot, then cut into strips.

  • Peel the onion (leave 1 unpeeled onion), then finely cut it.

  • Peel the garlic, but don’t separate the cloves from the root.

  • Separate the meat from the bone with a knife, cut into small pieces.

  • Heat a cast iron skillet. Then pour the vegetable oil, heat it well. Saute 1 unpeeled onion, then remove it as soon as it begins to blacken.

  • Add the meat and saute it until golden brown. Then add the chopped carrot and onion. Saute until golden brown.

  • Combine the following spices:  coriander, cumin, turmeric in a bowl. Then sprinkle the mixture over the meat.

  • Pour a cold water so that it covers the meat. Then add barberry, hot pepper and garlic. But don’t stir, otherwise pilaf will become very spicy. Simmer for 20 minutes.

  • Gently remove the chili pepper and garlic, then put on a plate.

  • Add rice, spread it over the meat. Then pour the water (it should cover 1 cm of cereal). Simmer over medium heat until tender. Make sure that the pilaf does not burn and, if necessary, add water. Add garlic and pepper at the end. Close the lid, let it brew for a few minutes.

Bon Appetit!

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