Lezgin pilaf with lamb

Description

What can you say about pilaf? How many nationalities - so much rice! Even more than that! How many chefs - so much rice! To claim that my recipe is the best I will not... and I'm not going to convince you that my recipe is the most correct and the most classic! It's delicious, hearty, self-sufficient dish! Take a few minutes to see how cooked pilaf Lezgin my family and I have. If You decide to cook in my recipe, you will be amazed how easy and simple, and the result is always great! Friends who ate my rice, all take the recipe to myself and no one was disappointed! I am sure that You will not be disappointed!

Ingredients

Lamb

250 g
Fat

100 g
Carrots

1 piece
Onion

1 piece
Vinegar

1 Tbsp
Figure

1 cup
Khmeli-suneli

0.5 Tbsp
Barberry

1 Tbsp
Tomato paste

1 Tbsp
Water

500 ml
Garlic

2 tooth
Salt

Cooking

Let's start with the rice. Sort out, wash under running water and dry on a towel. Convenient to do it always immediately after the purchase, so as then to be able to cook... without paying the extra training time every time.

Cut the mutton fat and send it into the cauldron to vicariates. Do not just make a big fire! Will smoke and splatter and may burn out. Over moderate heat to melt better! The pieces can flatten a spoon so better gave fat. When cooking pilaf is better to use a wooden spoon. My grandmother always said that pilaf loves the tree...

Yet fat vytaplivaete prepared meat. It is necessary to remove stubble and films, cut into not very large pieces.

Carrots cut into cubes.

Onions cut is not very finely.

Dilute tomato paste in water.

When the fat was extracted vitelsa remaining "piskvorky". It's my treat! With a slice of bread, very tasty!

Now in the cauldron, lay the lamb, increase in front of this fire.

Fry the meat a couple minutes on each side. Before the formation of small crusts.

When meat is cooking, chop put to it carrots. And fry for another 2-3 minutes.

Then add onion and add vinegar. I have a BlackBerry vinegar, but Apple or any fruit! Self is not citrus of course... the Gulf of vinegar, stir and cover with lid for a few minutes.

After a couple of minutes remove the lid and allow to evaporate excess liquid... Onion becomes transparent and begins to gold.

Now add the dried rice and hops-suneli.

Quickly and thoroughly stir. Why add hops-suneli, right? So much more fragrant than the spice pour in the water! In hot fat offers all the flavor and immediately this fat soaked rice!

As soon as mixed rice with meat and vegetables immediately pour diluted tomato paste. Stir and cover with a lid. Over high heat bring to a boil. It takes 2-3 minutes. Remove the lid, add the barberries.

Cover the cauldron with a lid and do the minimum fire. Cook for 30 minutes. After 30 minutes the pilaf omit two cleaned and pinned with a toothpick zubochka garlic. Close the lid.

Turn off the oven and leave the risotto for about 10-15 minutes. Now vystavkina pilaf.

You can serve it a La carte or on a platter. You can use any vegetables and greens. Pilaf crumbly, moderately thick. With a touch of tartness (if you get caught barberry). My husband likes a sprinkle of sumac.

Yourselves a drink and feed your family! Bon appetit!

And this is for You barberry heart from my Nipper.

Comments and reviews

Leave a comment or a recipe review