Description
Pilaf you would say. And you're right and wrong at the same time. Try to cook and you will feel the difference. Recipe from the Book Deli "About rice and cereals".
Ingredients
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Lamb
2 kg
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Figure
1.5 cup
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Carrots
1 piece
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Onion
1 piece
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Parsley
1 piece
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Leeks
1 piece
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Pine nuts
50 g
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Dried apricots
60 g
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Mint
-
Olive oil
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Cinnamon
2 piece
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Bay leaf
2 piece
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Black pepper
8 piece
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Salt
Cooking
Cut the meat from the scapula, cut it into small pieces, fat aside, put them on the bottom of the pan. I pictured pork. The salesgirl, in the evening I had promised to postpone mutton scapula, in the morning, had amnesia, and she put the pork. Had to make due with what was. But you try to buy lamb for this dish and be sure to ask the butcher, if he is not suffering kratkovremennoe memory lapses.)))
Parsley root, carrots and leeks coarsely chop and fry in a dry hot pan until Golden.
Fill the blade with some meat with cold water, cook a tasty broth. As soon as the water boils, remove the foam, reduce the heat and add primechenie vegetables. They will give the soup not only taste, but color. Cook the soup an hour and a half, for 10 minutes until cooked add salt, add the peppercorns and Bay leaf.
Abate pine nuts until Golden on a dry pan.
Transfer the nuts to a plate and in the same skillet, pour oil and fry till Golden half rings of onion and broken pieces of cinnamon sticks.
Reduce heat and add the meat to the bottom of the big chunks, on top of lean. Cook, stirring occasionally, 10 minutes.
Pour 1 Cup of water or broth and simmer the meat under a lid for another 20 minutes.
Stir in the basmati rice, cook, stirring 1 minute.
Pour 2.5 cups of strained broth, put the apricots, reduce the heat, close the pan with a lid and cook for about 25 minutes or until the rice completely absorb the broth. Don't stir, you can turn instead of Turkish pilaf to Italian risotto.))
Remove the pan from the heat and allow the pilaf to rest under lid for 15 minutes. And now you can treat! Spoon on plates and don't forget each serving sprinkle with the pine nuts and garnish with mint leaves or parsley!
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