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➠ Pilaf with lamb in a wok

Pilaf with lamb in a wok

1029

Kitchen Eastern

Calorie content 121.5 kcal

Portions 6 port.

Cooking time 100 minutes

Proteins * 5 gr.

Fats * 8.9 gr.

Carbohydrates* 24.1 gr.

Content

Lamb pilaf is a hearty and delicious dish. The main thing is to choose high-quality rice, because this is the main ingredient of the dish. In this recipe, we will look at cooking pilaf in a wok.

Ingredients

Mutton 1 - 1.2 kg White rice 1 kg Onion 2 - 3 pcs. Carrot 1 PC. Chilli 1 PC. Garlic 1 - 2 pcs. Vegetable oil 200 ml. Seasoning (optional) taste Salt taste

Cooking process

Put the wok on the fire, pour in the vegetable oil and heat it well. Put one peeled onion in hot oil and fry for 2-3 minutes.

Remove the onion from the wok and lay out the chopped lamb, fry until golden brown.

Cut the remaining onion into half rings and add to the fried meat. Cut the carrots into thin strips. When the onions are tender, add the carrots to the wok, continue to fry, stirring occasionally.

When the carrots are browned, pour boiling water over the contents of the wok, add hot peppers, garlic, salt and season with spices.

Cover the wok and simmer the pilaf over low heat for 40 minutes. Next, try salt zirvak, it should be slightly salty, and put the washed rice on top.

Add boiling water so it is 2 fingers taller than the rice. Cook the pilaf over high heat until most of the water has evaporated, then slide the rice together in the center.