Usuba
Pilaf with lamb ribs
An Eastern dish with tender meat, aromatic rice and vegetables. Lamb can be replaced with pork, turkey or duck according to preference.
- Total
- 60 min
- Standard serving
- 271.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Cut the lamb ribs into medium-sized pieces.
- 3
Step 3
Cut the carrots into large cubes.
- 4
Step 4
Chop the onion.
- 5
Step 5
Heat the oil over high heat and quickly fry the lamb on both sides.
- 6
Step 6
Add the sliced onion and stir.
- 7
Step 7
Add the carrots, reduce heat and sauté for 5–7 minutes, stirring occasionally.
- 8
Step 8
Add spices for pilaf.
- 9
Step 9
Salt to taste.
- 10
Step 10
Add cumin, stir and fry for another 1–2 minutes.
- 11
Step 11
Pour in hot water, cover with a lid and simmer over low heat for 30 minutes.
- 12
Step 12
Rinse the rice several times until the water is clear. Spread it in a layer on top of the meat without stirring.
- 13
Step 13
Carefully pour hot water so that it covers the rice by 1–1.5 cm. Cook over low heat without a lid until the liquid has evaporated and the rice is cooked through.
- 14
Step 14
Peel the garlic cloves.
- 15
Step 15
7-10 minutes before the pilaf is ready, distribute the garlic cloves over the surface of the rice, pressing them in at different spots.
- 16
Step 16
When the rice is ready, carefully stir the pilaf. The dish is ready to serve.
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