Recipe: Lamb Pilaf (Uzbekistan)

Lamb Pilaf (Uzbekistan)

Serves 6

Ingredients

800 g. Lamb Shoulder, Cut into Cubes

2 Onions, Chopped

2 Carrots, Chopped

400 g. Basmati Rice

800 ml. Water

3 Garlic, Whole

1 tsp. Ground Cumin

1 tsp. Ground Coriander

Salt and Black Pepper to Taste

4 tbsp. Vegetable Oil

Rinse the rice in cold water until the water runs clear. Soak the rice in warm water for 30 minutes, then drain.

Heat the oil in a large pot and brown the lamb on all sides. Remove the lamb from the pot.

In the same pot, sauté the onions until they are golden.

Add the carrots, cumin, coriander, salt, and black pepper to the pot and cook for a few more minutes.

Return the lamb to the pot and add the water. Bring to a boil, then reduce the heat and simmer for about 15 minutes.

Add the drained rice to the pot in an even layer, but do not stir. Place the whole garlic cloves into the rice.

Cover and simmer for about 20 minutes, until the rice is tender and all the liquid has been absorbed.

Mix the rice and lamb gently before serving. Garnish with fresh herbs, if desired.