Usuba
Pilaf with Lamb and Fat Tail
An Eastern dish with tender meat, fragrant rice, and vegetables. Prepared in a single pot with the addition of cumin and barberry, which give it a distinctive taste and aroma.
- Total
- 120 min
- Standard serving
- 382.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the carrots into long thin strips, and the onion into half-rings. For better flavor, cut the carrots by hand, without a grater or food processor.
- 2
Step 2
Rinse the rice thoroughly. Soak it in cold water for 15 minutes.
- 3
Step 3
Cut the lamb into pieces 3.5–5 cm in size.
- 4
Step 4
Pour oil into the pan and heat it well. Cut the onion in half and place it in the hot oil.
- 5
Step 5
Remove the onion from the pan. In the same oil, fry the meat until golden brown, then transfer it to a separate dish.
- 6
Step 6
Fry the chopped onion in a skillet until golden brown. Add the carrot and fry for 7–8 minutes until cooked through. Return the meat to the skillet. Place whole garlic heads in the center of the mixture, add cumin, barberry, and salt to taste.
- 7
Step 7
Add rice to the remaining ingredients. Pour water so that it is 0.5 cm above the rice level.
- 8
Step 8
Bring to a boil, reduce heat, cover with a lid, and cook for 30 minutes until the liquid is completely absorbed and the rice is tender.
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