Usuba
Baked Lamb Pilaf
An Eastern dish with tender meat, fragrant rice and aromatic spices. Lamb is stewed with vegetables, then mixed with rice and finished in the oven. The result is crumbly and rich in flavor.
- Total
- 60 min
- Standard serving
- 359.9 g
Ingredients
Total 13- Rice
46.875 g≈ 4 tbsp - Carrot
25 g≈ 1/4 pcs - Onion
37.5 g≈ 1/4 pcs - Garlic
1.5 g≈ 1/2 clove - Lamb
125 g≈ 1/4 pcs - Vegetable oil
25 ml≈ 1.5 tbsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Turmeric
to taste≈ 1/4 tsp - Ground cumin (zira)
to taste≈ 1/4 tsp - Ground red pepper
to taste≈ 1/4 tsp - Saffron
to taste≈ 1/4 tsp - Water
95 ml≈ 1/3 cup
Instructions
- 1
Step 1
Rinse the rice thoroughly and soak it in water.
- 2
Step 2
Pour vegetable oil into a heated cauldron. Add lamb cut into cubes and fry for 5 minutes.
- 3
Step 3
Finely chop the onion, garlic, and carrot. Add the vegetables to the meat along with black pepper, turmeric, cumin, red pepper, and saffron. If the mixture starts to burn, add a little water. Stew the meat for 20–40 minutes, then pour in 1.5 cups of water.
- 4
Step 4
When the water boils, add the soaked rice to the cauldron and salt it. Do not stir. Cover with a lid and place in a preheated 250 °C oven for 15 minutes.
- 5
Step 5
Turn off the oven and let the pilaf rest for 10 minutes with the lid closed.
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