Usuba
Lamb Pilaf with Round Rice
A traditional Eastern dish featuring tender lamb meat, fragrant rice, and caramelized carrots. The meat is seared with onions and spices, then braised with rice and whole garlic cloves until fully cooked.
- Total
- 120 min
- Standard serving
- 319.7 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the rice under cold water and soak it for 20–30 minutes.
- 2
Step 2
Grate the carrot on a coarse grater. Peel the onion and cut it into half-rings. Cut the lamb into pieces approximately 5×5×5 cm in size.
- 3
Step 3
Heat the vegetable oil in a wok or large pot over medium heat.
- 4
Step 4
Spread the onions and fry until brown, then remove them with a slotted spoon and set aside.
- 5
Step 5
Place the meat in oil and fry for 1–2 minutes, stirring.
- 6
Step 6
Add the carrots and mix with the meat. Salt, pepper, and add spices to taste. Fry over medium heat until the meat is cooked (approximately 20–30 minutes).
- 7
Step 7
Reduce the heat to minimum. Spread the rice in an even layer over the meat and carrots. Pour water so that it covers the rice by approximately 2 cm.
- 8
Step 8
Sprinkle the rice with spices and salt to taste.
- 9
Step 9
Stick whole unpeeled garlic heads into the rice.
- 10
Step 10
Cover the pot with a lid and cook over low heat until the rice completely absorbs the water (approximately 25–30 minutes). Turn off the heat and stir the pilaf.
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