Description
Recipe from the book Deli "About rice and cereals". Delicious, bright and flavorful.
Ingredients
-
Figure
1 cup
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Lamb
400 g
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Carrots
1 piece
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Onion
1 piece
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Tomato
1 piece
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Quince
1 piece
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Pepper
1 piece
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Vegetable oil
50 ml
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Salt
-
Spices
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Zira
2 Tbsp
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Peppers red hot chilli
1 Tbsp
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Black tea
1 Tbsp
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Sichuan pepper
1 tsp
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Ginger
2 tsp
Cooking
Fat chop. The carrots and peel the onion. Carrots cut into strips, onion - half rings, tomatoes - diced. Pepper strips, peel the quinces and cut into slices.
In the cauldron, pour oil and put the fat. As soon as the fat will mytopics, take out the cracklings (they are no longer required). In a large kettle add salt and meat. Cook over high heat, stirring occasionally, until the meat is Golden. Add to the meat onions.
After 5 minutes, the carrots and tomato. Reduce heat and cook about 5 minutes. Then add the mixture. The mixture add a little, it is very sharp. Stir and cook for another 5 minutes. Then pour a glass of water and cook for another 10 minutes.
Then put in the cauldron rice. Bring to boil and cook 5 minutes.
Then sprinkle the quince slices and strips of pepper. cover tightly with a lid, reduce heat to low and cook for 30 minutes.
Ready pilaf let stand for 10 minutes. Bon appetit!
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