Pilaf of lamb

Description

Traditional pilaf recipe.

Ingredients

Lamb

1 kg
Fat

250 g
Carrots

1 piece
Onion

2 piece
Garlic

5 piece
Peppers red hot chilli

1 piece
Figure

1 kg
Spices

1 pack
Salt

1 Tbsp

Cooking

First, cut fat in dice 3*3cm (certainly, approximately) and Vitarium them in the cauldron to receive the quacks.

Greaves on the table - friends under the cold. Our job is to fry the meat, klassicheskiy recipe offers first put the onions, but I was not able to convince myself, so the fat - meat, cut into large pieces.

Then take out the meat and place in a cauldron - onion, carrot and pepper. All initial fry until soft.

Then add the meat and fry for 5-6 minutes all together, add 1/3 of the spices and mix thoroughly. That's because classical is a bit wrong.

Then pre-washed rice - pour, even out with a slotted spoon, fill with water on 2 fingers. Pour all the spices and put the whole heads of garlic, we love it so we have at least 5 pieces.

Gently bring to the boil and immediately turn down the gas fire, God forbid him to rage!

Cover with a lid and tormented for 40-45 min. until water is gone. Then open the lid, and a skewer make a 4-5 "hole" to the bottom and slightly expanding upwards. Cover and remove from heat. Wait for another 10-15 minutes (how much soak).

Open, stir from the bottom and serve. There are better hands... with tendernoj cake instead of bread...

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