Usuba
Uzbek Pilaf with Lamb
Traditional Central Asian pilaf with tender lamb, carrots, and aromatic spices. The dish is prepared in a cauldron in layers: first the meat is seared with vegetables, then rice is added, which absorbs all the juices and flavors. The result is fluffy rice with tender meat and caramelized carrots.
- Total
- 180 min
- Standard serving
- 464 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the tail fat into cubes.
- 2
Step 2
Cut carrots and onions into thick matchsticks.
- 3
Step 3
Heat the cauldron, fry the fatty tail until crispy and remove it. Pour in the oil and heat it up.
- 4
Step 4
Fry the onion until golden brown.
- 5
Step 5
Cut the meat into large cubes and fry until golden brown.
- 6
Step 6
Add the carrots and cook for 15 minutes. Add 2 tablespoons of salt and pour in 700 ml of water. When it comes to a boil, add the barberry and cumin crushed in your palms. Reduce the heat, add whole garlic cloves and simmer for 1.5 hours.
- 7
Step 7
Rinse the rice, soak it in cold water with 1 tablespoon of salt for 15–20 minutes.
- 8
Step 8
Add rice to the cauldron, cover with a lid and increase the heat. After 15 minutes, stir the pilaf from the edges to the center, cover. Wait 15 minutes, stir again and cover. Reduce the heat and cook for another 30 minutes.
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