Usuba
Uzbek Pilaf with Lamb
A traditional Central Asian dish featuring tender meat, fragrant rice, and caramelized carrots. Prepared in a cauldron in layers: first lamb with onions and spices, then carrots and garlic, and finally rice. The result is fluffy rice with rich flavor and succulent meat.
- Total
- 120 min
- Standard serving
- 375.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the lamb and cut it into pieces. Heat the oil in a cauldron and fry the meat for 10 minutes, stirring occasionally.
- 2
Step 2
Peel the onion and carrot.
- 3
Step 3
Chop the onion into half rings, cut the carrots into sticks.
- 4
Step 4
Add onion to the meat and cook, stirring, for 7 minutes.
- 5
Step 5
Add the spices and salt, keeping in mind that rice will be added later.
- 6
Step 6
Place a whole head of garlic and a whole chili pepper on top (the pepper can be omitted).
- 7
Step 7
Layer the carrots on top of the meat, do not mix.
- 8
Step 8
Pour water so that it is 1 cm above the carrots. Bring to a boil, reduce heat and cover with a lid.
- 9
Step 9
Cook for 1.5–2 hours, adding water as needed.
- 10
Step 10
Rinse the rice and spread it over the meat. Pour water 1 cm above the rice level.
- 11
Step 11
Cook uncovered for 10 minutes, then cover and simmer for another 20 minutes.
- 12
Step 12
Turn off the heat, fluff the rice with a fork, cover with a lid and let sit for 10 minutes.
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