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Uzbek lamb pilaf in a pan

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1132
Kitchen Eastern
Calorie content 145.8 kcal
Portions 2 port.
Cooking time 80 minutes
Proteins * 6 gr.
Fats * 10.7 g
Carbohydrates* 29 gr.
* per 100 gr. product
Uzbek lamb pilaf in a pan
Content

Pilaf is best served immediately after cooking, while it is still fragrant with spices. At home, Uzbek pilaf is best cooked in a pan, and you can serve it with vegetable salads or thin lavash.

Ingredients

Cooking process

step 1 out of 6
Wash the lamb and cut into large cubes. Heat the pan well, add vegetable oil and fry the lamb until golden brown.
step 2 out of 6
Peel, wash and dice the onions and carrots.
step 3 out of 6
Add vegetables to lamb and cook together for 15-20 minutes.
step 4 out of 6
Rinse the rice several times with cold water, put it in a frying pan and immediately pour in boiling water. Season with salt and spices to taste.
step 5 out of 6
Simmer the pilaf under the lid for 20-30 minutes. After 10 minutes, add the peeled garlic cloves.
step 6 out of 6
Serve the finished pilaf with herbs and vegetables.
Bon Appetit!

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