Usuba
Turkmen Lamb Pilaf
Fragrant lamb pilaf with carrots and onions, cooked in a cast-iron pot. The meat simmers with vegetables, then rice and a whole head of garlic are added. The dish cooks slowly under a lid, absorbing all the flavors of spices and oil.
- Total
- 60 min
- Standard serving
- 479.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Cut the lamb into small pieces. Pour vegetable oil into a cauldron with a capacity of about 2.5 liters and heat it well. Place the meat in the hot oil, salt it, and fry until the color changes.
- 2
Step 2
While the meat is cooking, peel the onion and carrot. Slice the onion into half-rings, cut the carrot into thin strips. If the meat has not softened yet, add 1 cup of boiled water and wait until it completely evaporates.
Add onion to the pot. When it becomes soft, add the carrot. After lightly frying all ingredients, add 1 tablespoon of salt and 1 cup of boiled water. Cook for about 30 minutes.
- 3
Step 3
Rinse the rice 3 times with cold water until completely clear. Increase the heat and pour the rice into the cauldron. Pour boiled water so that it covers the rice by 2 centimeters.
When the rice begins to absorb water, peel the garlic and rinse it. Place a whole garlic head right in the center of the cauldron and press it down slightly.
- 4
Step 4
Reduce the heat to minimum. Cover the surface of the pilaf with a plastic bag, then close the lid of the cauldron. Simmer for 1 hour without stirring.
Open the lid, carefully stirring the rice with a spoon. Cover again with the bag and lid, leave for 10 minutes.
- 5
Step 5
The pilaf is ready to serve. Serve hot.
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