Usuba
Pilaf with Lamb and Tail Fat
Traditional Central Asian pilaf with tender lamb, sweet carrots, and fragrant rice. The dish is cooked in a cauldron with tail fat and vegetable oil, seasoned with cumin and hot pepper. Each grain of rice absorbs the flavor of meat and vegetables.
- Total
- 90 min
- Standard serving
- 449.1 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut the lamb fat into 2 cm cubes. Clean the lamb (preferably the hind leg) and cut it into pieces slightly larger than the fat. Cut the onion into half-rings, garlic into thin slices, and carrots into thin strips.
- 2
Step 2
Place rendered fat in a heated cauldron and melt until crispy cracklings form. Remove the cracklings, add vegetable oil and bring it almost to a boil. Fry the onion, stirring constantly, until deep golden brown.
- 3
Step 3
Add the lamb and minced garlic. Fry, stirring constantly, until the meat juices have completely evaporated. Season to taste.
- 4
Step 4
Add half of the carrots and fry, stirring, until half-soft. Then add the remaining carrots, mix and pour in water so that it covers the meat and vegetables. Season with salt and bring to a boil.
Add whole garlic cloves, two hot pepper pods and cumin. Cover with a lid and simmer over low heat for 25 minutes. At the same time, soak the rice in warm water.
- 5
Step 5
Remove the hot pepper from the cauldron. Spread the rinsed rice evenly over the surface. Cover with a lid.
After 2 minutes, remove the lid and carefully stir the rice with a spatula, moving in rows from the edges toward the center, gradually mixing it with the liquid, meat, and carrots. Cover with the lid.
Repeat stirring after 2 minutes, then again after another 2 minutes. After that, shape the pilaf into a pyramid by pushing it from the edges of the cauldron toward the center. Sprinkle with ground cumin and pour lamb broth over it.
Cover with a lid and let it finish cooking on low heat for another 10–15 minutes.
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