Lamb pilaf on a gas stove

Rinse the lamb under running water and cut into medium pieces. If the meat is pitted, then cut them into pieces as well.

Pour vegetable oil into a bowl for cooking pilaf. Then put it on a gas stove, turn on a high heat and heat the oil well. Instead of butter, if you have one, you can melt the fat tail fat and greaves and then remove. Fry the lamb pieces in hot oil (lard) until golden brown.

Chop the peeled onions and carrots into pieces. If you are limited in time, you can chop the carrots into a coarse grater.

First, transfer the chopped onion to the fried lamb and fry it until golden brown, then add the chopped carrots and fry until soft.

Pour the seasonings indicated in the recipe for fried meat and vegetables, and mix everything.

Then pour water into the saucepan so that it covers the meat completely. Cook zirvak over low heat and covered for 1 hour. During this time, the meat should become tender and soft.

During this time, rinse the rice several times with cold water. Take steamed or brown rice for pilaf on a gas stove, then the pilaf will be crumbly. Peel the head of garlic from the outer husk and, if desired, divide it into cloves. Put the washed rice in an even layer in the finished zirvak on top of the meat. Then sprinkle the dish with salt and black pepper to your liking. Then pour water into the pot until 1 cm above the rice layer. Cover the pot with a lid and simmer the pilaf over the low heat of the gas stove until all the water has boiled away. It's about 20 minutes. Do not stir the pilaf when stewing.

When the liquid leaves, move the pilaf with a slotted spoon slightly away from the walls of the pan, collecting it up a hill until only fat remains along its edges, and not water. Then turn off the fire. Leave the cooked pilaf under the lid closed for another 20 minutes to infuse. Then gently stir the pilaf and serve.