home
➠ Pilaf
➠ Pilaf
➠ Lamb pilaf with raisins

Lamb pilaf with raisins

590

Kitchen Eastern

Calorie content 328.6 kcal

Portions 10 port.

Cooking time 120 minutes

Proteins * 6.7 g

Fats * 30.9 gr.

Carbohydrates* 34.4 g

Content

Lamb pilaf with raisins, as a beautiful, rich and satisfying dish, is most often prepared for a holiday or other important event. For the dish, take young lamb. Such pilaf is tinted with saffron or turmeric, and the addition of raisins remarkably enriches the taste of the dish and gives it a wonderful aroma, and the raisins are taken from the "raisins" or "sayangi" varieties. Lamb with rice and onions with carrots are taken in a 1: 1 ratio. Pilaf is cooked on lamb lard.

Ingredients

White rice 800 gr. Mutton 800 gr. Lamb fat 300 gr. Carrot 3 pcs. Onion 3 pcs. Zira taste Saffron taste Ground red pepper taste Salt taste

Cooking process

Rinse the lamb for pilaf under running water and dry it with a kitchen towel.

Then use a sharp knife to cut the meat into walnut-sized pieces.

Cut the lamb fat into small cubes, sprinkle with a pinch of red pepper and stir. Heat the cauldron well on the stove, fry the pieces of bacon in it and remove the greaves from the fat.

Chop the peeled onion into small cubes.

Then fry the chopped onion in melted fat until light golden brown. Transfer the pieces of lamb to the onion into a cauldron, add ½ glass of water, salt to your liking and simmer the meat until half cooked.

Rinse the raisins well for pilaf.

Chop the peeled carrots into thin sticks.

Put the chopped carrots, raisins into the cauldron for the lamb, then put the well-washed rice in an even layer. Add cumin and saffron to the pilaf and pour the water 1 cm above the rice layer. Simmer pilaf over low heat under a closed lid for 40 minutes and rice is fully cooked. Stir the prepared pilaf at the end of cooking, although some stir it at the beginning of cooking.