- lamb pulp – 1 kg
- carrots – 1 kg
- vegetable oil – 300-350 ml
- medium-sized onions – 3 pcs.
- zira – 1 tsp.
- dried hot peppers – 1 pc.
- garlic – 3 heads
- rice – 1 kg
- salt to taste
STEP-BY-STEP COOKING RECIPE
Prepare the ingredients for the Uzbek pilaf. Wash the lamb, dry it and cut into large cubes. Peel the bulbs. Set one aside, cut the rest into rings. Wash the carrots, peel and cut into thin strips.
Place the pilaf cauldron over high heat and heat it up. Pour in oil and heat very hot. Add the peeled onion and fry until blackened. Delete (you won’t need it anymore).
Add prepared lamb to the cauldron. Stir fry on all sides for 5-7 minutes until golden brown. Place the lamb on a plate and set aside until used.
Fry the onion cut into rings in a cauldron. Add meat. Cook for minutes, stirring occasionally. Add carrots. Stir. Cook everything together over medium heat for 10-15 minutes. Stir occasionally.
Rinse rice for Uzbek pilaf with lamb several times until the water becomes clear. Place on a sieve. Sprinkle lamb with cumin and salt. Pour in hot water so that it covers the meat and vegetables (zirvak) with a layer of 1.5 cm.
Put hot pepper in a cauldron. Bring to a boil, reduce heat to low. Cook without a lid for 40 minutes. Then spread the rice in an even layer and stick in the unpeeled garlic. Pour boiling water through a slotted spoon (it should cover the rice with a layer of 1.5 cm).
Bring to a boil over high heat. Cook without a lid until the liquid is absorbed into the rice. Pierce the surface with a thin wooden skewer in several places. Cook pilaf over low heat, covered for 20 minutes.