Description
Meat, rice, carrots..... Cooking risotto takes 2 to 3 hours.
Ingredients
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Lamb
1 kg
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Fat
200 g
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Vegetable oil
300 g
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Onion
5 piece
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Carrots
1 piece
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Garlic
3 piece
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Figure
1 kg
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Zira
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Saffron
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Barberry
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Peppers red hot chilli
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Peas
Cooking
Cut onions in half rings, carrot sticks(and not otherwise!), meat mode big pieces.
In hot oil fry the diced fat tail (half of what is available).
Greaves (Issa) get sprinkled with salt and sliced onions. Take out of freezer vodka.....pour....a snack.
Then in hot oil fry the onion until Golden brown.
Add mutton and fry.
When lamb is browned add the diced carrots and the remaining narrow strips of fat bacon into large chunks, fry.
After the carrot was slightly too roasted, cover everything with water, 1-2 cm, add salt, spices, put the garlic, the peas, bring to a boil and low down the heat, stir no more. Let is welded on the sly. It's called Zirvak, the way it should be slightly salty because the rice will then take salt.
When almost all water evaporates proceed to the rice. Wash the rice until the water becomes less transparent. Fall asleep washed rice on top of servace and even out with a slotted spoon.
Pour 1-2 cm of cold water, add the fire and bring to a boil.
After the water has evaporated, collect rice slide, bore holes in it to come out steam and add spices, in this case cumin.
Cover the pilaf with a lid and on low heat leave to walk, it will take about 30 min.
Until it comes pilaf, prepare the salad. Everything is simple, tomatoes, onions, hot pepper of Cayenne, salt to taste, season with vegetable oil.
And a salad with green radish peeled, cut into cubes or slices (as you like), pour it for 15 minutes, salt, cold water so that the bitterness left, then drain the water and you can put on the table.
So, the pilaf is ready. Gently stir, cut meat, take the garlic and put the pilaf in a pile on a large platter.
Well, pilaf is ready, the salads for him, too. And about vodka not forgotten.....? Bon appetit!
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