Usuba
Lamb with Rice and Dried Fruits Pilaf
An Eastern dish with tender lamb, fragrant rice, and sweet dried fruits. The meat is stewed with vegetables and spices, then combined with rice that absorbs all the flavor of the broth. Apricots, dates, prunes, and raisins add sweetness and depth of flavor to the dish.
- Total
- 35 min
- Standard serving
- 418.4 g
Ingredients
Total 16- Lamb shoulder
75 g - Tail fat
17.5 g - Jasmine Rice
80 g≈ 1/3 cup - Onion
25 g≈ 5 clove - Garlic
4.5 g≈ 1.5 clove - Carrot
25 g≈ 1/4 pcs - Dried apricots
12.5 g≈ 1.5 pcs - Dates
12.5 g≈ 2 pcs - Prune
12.5 g≈ 2 pcs - Raisins
12.5 g≈ 1 tbsp - Ground cumin (zira)
0.5 g - Barberry
1 g≈ 1/3 tsp - Saffron
0.05 g≈ 1 sprig - Sunflower oil
15 ml≈ 1 tbsp - Water
125 ml≈ 1/2 cup - Salt
to taste
Instructions
- 1
Step 1
Cut the lamb into large pieces.
- 2
Step 2
Melt the rendered fat with sunflower oil in a cauldron or thick-walled pot. Add the lamb and fry over high heat for 5 minutes.
- 3
Step 3
Chop the onion and carrot into thin strips. Peel the garlic cloves.
- 4
Step 4
Add onion, carrot, barberry, cumin and whole garlic cloves to the lamb. Stew over medium heat, stirring constantly, for 2–3 minutes.
- 5
Step 5
Pour in cold water, add salt and saffron. Rinse the rice and arrange it over the meat. Pour the rice with seasoned water. Cover with a lid and simmer over low heat for 15 minutes.
- 6
Step 6
Chop the apricots, dates, prunes, and raisins into large pieces. Remove the pilaf from the heat and stir. Spread the dried fruits on top, cover with a lid, and let it steep for 5 minutes.
- 7
Step 7
Mix the pilaf and serve hot.
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