Lezgin pilaf with lamb
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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 won't... like 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'll be surprised 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 for Lezgin pilaf with lamb
- 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 the tooth.
- Salt - to taste
Step by step instruction of cooking Lezgin pilaf with lamb
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.
Help yourselves and feed themselves!
And this is for you barberry heart from my Nipper.
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 with a spoon to 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.
Now in the cauldron, lay the lamb, increase in front of this fire.
Fry the meat a couple minutes on each side. Until small brown.
When the meat was fried, put to it carrots. And fry for another 2-3 minutes.
Then we fall asleep onion and add vinegar.
I have a BlackBerry vinegar, but Apple or any fruit! Of course, not citrus, of course...
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 sleeps 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 and immediately pour in the 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.