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How to cook lamb pilaf in a pan at home

0
753
Kitchen Eastern
Calorie content 145.8 kcal
Portions 1 port.
Cooking time 80 minutes
Proteins * 6 gr.
Fats * 10.7 g
Carbohydrates* 29 gr.
* per 100 gr. product
How to cook lamb pilaf in a pan at home
Content

Delicious lamb pilaf can be cooked not only in a cauldron or duck, but also in a frying pan, only so that it has high sides and thick walls. Pilaf from a frying pan with aroma and taste is not inferior to traditional food. A dish is being prepared in a frying pan not in reserve, but to eat once.

Ingredients

Cooking process

step 1 out of 10
For pilaf in a frying pan, take lamb pulp and preferably without fat and bones. Rinse a piece of meat, dry with a napkin and cut into small pieces.
step 2 out of 10
Heat the vegetable oil well in a skillet. Then fry the lamb pieces in it until golden brown. Fry over high heat and add salt to the meat by the end of frying.
step 3 out of 10
Peel the vegetables for pilaf, rinse and cut into small pieces of arbitrary shape.
step 4 out of 10
Transfer the cut vegetables to a skillet to the meat and fry them for 20 minutes over low heat until tender.
step 5 out of 10
Then put the washed rice in a skillet and simmer it in oil for a few minutes to make it more aromatic.
step 6 out of 10
Then fill the pan with hot water 1–2 cm above the rice level.
step 7 out of 10
Sprinkle pilaf with pilaf seasoning or other spices to your liking.
step 8 out of 10
Cover the skillet with a lid and simmer the pilaf over low heat for 20 minutes. Place peeled garlic cloves in pilaf before finishing cooking.
step 9 out of 10
Leave lamb pilaf cooked in a skillet under the lid for 10–20 minutes to infuse and then serve.
step 10 out of 10
Serve the pilaf directly in the skillet or place on a plate. Decorate the pilaf with fresh herbs.

Bon Appetit!

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