Usuba
Lamb Pilaf with Garlic
An Eastern dish with meat, rice and vegetables. Zirvak is the foundation of pilaf: fried meat with carrots, onions and spices. Rice is cooked on this aromatic base until fully done.
- Total
- 150 min
- Standard serving
- 226.1 g
Ingredients
Total 8
Instructions
- 1
Step 1
Heat the oil in a cauldron over high heat, add the meat and fry on all sides until golden brown.
- 2
Step 2
Reduce the heat to medium temperature. Add grated carrots and onions, stir. Pour in water and insert whole garlic cloves so that their tails stick out above the surface.
Cover the cauldron with a lid and simmer for 40 minutes, stirring occasionally. After 20 minutes, add salt and pilaf spices.
- 3
Step 3
Reduce the heat to minimum, remove the cauldron from the fire. Remove the garlic and pour boiling water over it. Spread the rice evenly over the surface of the zirvak without stirring.
Cover with a lid and cook for about an hour on low heat. If the water has evaporated and the rice is not yet done, carefully pour boiling water through a strainer so the rice doesn't burn.
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