If you start discussing which recipe for Uzbek pilaf with lamb is the most correct, the conversation can last for hours or even days. Even in countries where this dish is a national treasure (Uzbekistan, Turkmenistan, Azerbaijan), there is no consensus on this matter. What to say about the many-kilometer-long territories when the pilaf masters (masters who cook pilaf) within the same city have different opinions on the canons of creating the dish. Therefore, take our version as only one of the possible options. Anyway Uzbek pilaf with lamb cooked according to this recipe turns out very tasty and extremely fragrant. Try it!
lamb chops - 1 kg
carrots - 1 kg
vegetable oil - 300-350 ml
Medium sized onions - 3 units.
zira - 1 tsp.
dried hot pepper - 1 pc
garlic - 3 heads
rice - 1 kg
salt - to taste
STEP BY STEP RECIPE
Prepare the ingredients for the Uzbek pilaf. Wash and dry the lamb and cut into large cubes. Peel the onions. Set one aside and cut the rest into rings. Wash and peel carrots and cut into thin julienne strips.
Put the pilaf cauldron on high heat and add heat. Pour in the oil and heat it very vigorously. Put peeled onions and fry until blackened. Remove it (you won't need it anymore).
Add the prepared lamb to the cauldron. Stir-fry on all sides for 5-7 minutes until browned. Place the lamb on a plate and leave until used.
In a cauldron, fry onions cut into rings. Add the meat. Stir-fry for minutes. Add carrots. Stir it in. Cook all together over medium heat for 10-15 minutes. Stir occasionally.
Rinse rice for Uzbek pilaf with lamb several times until water is clear. Rinse in a sieve. Sprinkle the lamb with zira and salt. Pour hot water so that it covers the meat and vegetables (zirwak) with a layer of 1.5 cm.
Put hot pepper in the cauldron. Bring to the boil, turn down the heat to low. Cook without a lid for 40 minutes. Then place an even layer of rice and stick in the unpeeled garlic. Pour boiling water over a slotted spoon (about 1.5cm thick).
Bring to a boil over high heat. Cook without a lid until the liquid is absorbed into the rice. Pierce the surface with a thin wooden skewer in several places. Cook the pilaf on a low heat under a lid for 20 minutes.