Pilaf of lamb and pork

Description

Wah, a pilaf! What different sorts of meat can be mixed, and this dish just wins, I used to know. But never took it to pilaf. Took and have not regretted. However, next time, if I add pork, I'll take still not the neck and the leg collars for pilaf too soft. And in this recipe I replaced the usual barberry dried Goji berries, in appearance the same barberry, while a completely different plant. And the taste of sour barberries, Goji berries have a sweet and sour. An important tip that distinguishes this recipe from the most publicized methods of cooking pilaf: rice in a pot you can and should mix. Temperature, no matter how we tried, is distributed unevenly, especially when we cook on the electric stove (like me), so the rice from the edges periodically need to be lifted to the center, to make the hill.

Ingredients

Fat

250 г
Lamb

1 кг
Pork

400 г
Figure

1 кг
Carrots

2 шт
Onion

4 шт
Zira

1 ст. л.
Barberry

1 горст.
Dried tomatoes

2 ч. л.
Saffron

2 ст. л.
Pepper green

1 шт
Garlic

2 шт
Salt

2 ст. л.

Cooking

First of all, you have to be patient. Risotto is cooked slowly for a long time, hustle and bustle is not for this dish. To start soak the rice. It needs to be washed several times with warm water (50-60 degrees), then fill with water so that the water covers it entirely. Let it stand an hour or two.

Now vytorin in the cauldron fat. It must be cut into cubes or small strips, to lay on the bottom of the cauldron and turn the stove on medium heat or even fire a little below average. The rendering will take a long time, but you will get clean, clear fat, without penetration. And roasted pelmeni - a separate dish of mind-blowing taste!

Meanwhile prepare all the ingredients. Lamb chop not too finely. The neck cut into medium pieces (5 x 5 cm)

Scrape the carrots and cut into long bars along the root.

Onion peel and cut into half rings.

One head of garlic split into cloves and clean, leaving a whole second just to wash and remove her top husk. Threads of saffron, mix with little salt and pour boiling water, let stand. When fat will mytopics and you will be removed from the cauldron blackened roasted pelmeni, without adding heat, in the cauldron, drop the chunks of lamb. When the lamb is slightly browned, add pork. Meat should shkvorchat, but to splash he does not have. When the meat is thoroughly fried (pork this time it will be almost ready), send into the cauldron and stir the onion, the meat should be fried together with onion.

Add Goji berries (or Goji), dried tomatoes and mix again.

When the onions slightly Zabolotets, cover all contents of the cauldron with carrots and immediately sprinkle on the cumin!

Add salt, pour a little water (the amount depends on how much liquid is in the pot already contained vegetables and meat). As a rule, need so much water that it just covers the contents. Lay out the pepper entirely.

Stir, let sirvac cook. In this place the cauldron can even be taken on a time cover.

Soaked rice rinse again, carefully so the seeds remained intact. Drain and place the rice in the cauldron. The edges of the recess in the rice peeled garlic cloves.

When the liquid started to boil, the cauldron in the center as deep as you can bury a whole head of garlic.

Once the liquid is almost completely evaporated, you can cover the cauldron with a lid, reduce the temperature of the plate to smallest (if not turn it off if it is long enough to keep warm) and for a while leave it on the stove. You can even wrap something warm. Pilaf mutton with the addition of pork neck ready. Suggest to serve it with a salad of fresh tomatoes and onions. Bon appetit!

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