Usuba
Pilaf with Lamb and Barberry
An Eastern dish with tender meat, fragrant rice, and a tangy barberry flavor. Lamb is seared until golden, then stewed with carrots, onions, and spices. The rice absorbs all the flavors and becomes fluffy and aromatic.
- Total
- 110 min
- Standard serving
- 327 g
Ingredients
Total 12
Instructions
- 1
Step 1
Heat the oil well in a cauldron over medium heat.
- 2
Step 2
Wash and dry the lamb. Cut into 200 g pieces. Place in hot oil and fry until golden brown on all sides.
- 3
Step 3
Cut the onion into half-rings, and the carrot into sticks along its entire length.
- 4
Step 4
Place the meat on a plate. In the same oil, fry the carrots until golden, then the onions until dark. Fry the vegetables separately from each other.
- 5
Step 5
Return the meat to the cauldron. Add carrots, barberry, black pepper, salt, bay leaf, and garlic.
Rinse the rice under cold water. Pour it into a cauldron and add water so that it covers the rice by two fingers.
Simmer over low heat until the liquid is completely absorbed and the rice is cooked.
- 6
Step 6
Serve the pilaf hot, garnished with fresh parsley and tomatoes.
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