Pilaf with Lamb

Recipe for aromatic pilaf from lamb, rice and vegetables. Pilaf is being prepared with tomatoes and bell peppers.

Summary

Ingredients

• Lamb (pulp) – 300 g
• Rice – 1 glass
• Bulb onions – 1 pc.
• Carrots – 2 pcs.
• Tomatoes – 2 pcs.
• Sweet pepper – 1 pc.
• Dried barberry – 1 teaspoon
• Zira (cumin) – 0.3333 teaspoon
• Nutmeg – 0.25 teaspoon
• Ground black pepper – 0.25 teaspoon
• Salt – 1 tbsp
• Fresh greens – for serving

Instructions

1. We wash the rice groats and add all the chopped spices (barberry, cumin, black pepper, nutmeg) to it. Stir and set the dishes with rice aside, let them “make friends” with spices.
2. Cut the lamb into pieces of moderate size, which we fry until the juice evaporates and is lightly browned. We transfer the meat to a thick-walled dish in which we will cook pilaf.

   

3. Peel the carrots and three coarsely (or cut into strips).
4. Cover the meat in a saucepan with a layer of grated carrots, pour the chopped onion and sliced ​​sweet pepper on top. We add
5. Simmer meat and vegetables over low heat for 15-20 minutes under a closed lid, stirring occasionally.
6. When the carrots are soft, spread a uniform layer of rice with spices on top. Salt in moderation.
7. Pour water in a thin stream, it should cover all the ingredients and be 1 cm higher than them.

   

8. Covering a saucepan or cauldron, simmer pilaf with lamb, rice and vegetables over low heat for 40 minutes. During this time, the water is completely absorbed. We check the readiness of the pilaf using rice. Only now you can mix all the products.Put the finished pilaf with lamb in a slide on a flat plate, decorate with chopped fresh herbs. Bon appetit!