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Lamb pilaf in a pot in the oven

0
619
Kitchen Eastern
Calorie content 128.6 kcal
Portions 1 port.
Cooking time 80 minutes
Proteins * 5.4 gr.
Fats * 8 gr.
Carbohydrates* 28.1 gr.
* per 100 gr. product
Lamb pilaf in a pot in the oven
Content

Lamb pilaf in a pot in the oven differs in taste from the classic one, but it will delight you with its unusual taste and aroma. It is much easier to cook it than in a cauldron over a fire. The advantage of the pot is the portioned cooking of pilaf. The ingredients in the recipe are for 1 serving and 1 pot. For crumbly pilaf, water and rice for the pot are taken in a 1: 1 ratio.

Ingredients

Cooking process

step 1 out of 5
Rinse the lamb with cold water, wipe dry with napkins and cut into small oblong pieces. Then sprinkle the meat with salt and seasoning and stir.
step 2 out of 5
Peel the onions and chop them into small cubes.
step 3 out of 5
Chop the peeled and washed carrots on a coarse grater or cut into thin strips.
step 4 out of 5
Heat the oil well in a skillet and fry the lamb pieces with chopped vegetables in it. Fry over high heat and until ingredients are half cooked.
step 5 out of 5
Transfer the fried vegetables and lamb into a pot. Top them with well-washed rice. Sprinkle the rice with a little salt and seasoning. Then pour hot water into the pot in the correct ratio with the rice. Cover the pot with a lid or piece of foil and place in the cold oven. Then turn on the oven at 200 ° C and bake the pilaf for 1 hour. You can immediately serve delicious pilaf prepared quickly and simply.
Bon Appetit!

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