Usuba
Uzbek Pilaf with Lamb and Fat
A traditional Central Asian dish with meat, rice, and vegetables. Lamb is fried in its own fat with onions and carrots, then braised with rice until cooked. Served in a mound with pieces of meat and fresh onions.
- Total
- 90 min
- Standard serving
- 277.1 g
Ingredients
Total 5
Instructions
- 1
Step 1
Cut the lamb into small pieces. Heat the lamb fat in a cast iron pot over high heat and fry the meat until golden brown.
Cut the onion into thin strips, add to the meat and fry for 2–3 minutes. Cut the carrot into thin strips, put it in the pot and fry everything together for another 3–5 minutes.
Pour the contents of the pot with 4 cups of water, add salt and pepper to taste. Bring to a boil.
- 2
Step 2
Rinse the rice thoroughly, draining the water 3-4 times until the water becomes clear. Place the rice in a pot with the meat and level the surface.
Wait until the water has completely evaporated. Make several indentations on the surface of the rice down to the bottom of the pot with a wooden stick or fork.
Pour 1–2 tablespoons of water into each depression to prevent burning. Close the pot tightly with a lid and leave it on very low heat for 25–30 minutes.
- 3
Step 3
Transfer the pilaf onto a serving dish in a mound shape. Arrange the lamb pieces on top and sprinkle with fresh onion cut into thin strips.
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