Recipe onlinefamilyhomerecipes.com/recipe/russian-lamb-pilaf-with-carrots-and-garlic/Scan the code to open the recipe on your phone
Russian lamb pilaf with carrots and garlic
Uzbek-style rice pilaf with lamb, carrots and whole heads of garlic, simmered with caraway seeds, dried barberries and cilantro. Serves 10.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 2 hr
- Total time
- 2 hr 25 min
- Servings
- 10 servings
- Difficulty
- Medium
- Cuisine
- Eastern European
Russian lamb pilaf with carrots and garlic is based on a traditional recipe from Uzbekistan. Pilaf, also called pilav, is a dish of rice or wheat that is first toasted in oil, then cooked in a seasoned liquid, with different countries adding their own meat or vegetables. In this version, lamb is simmered with onions, carrots and bell peppers for about an hour, then seasoned with caraway seeds, dried barberries and cilantro.
Rinsed rice and whole heads of garlic are arranged on top, then cooked, covered, until the rice is tender. The recipe serves about ten people.
Ingredients
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Rinse the rice several times with water. Remove the outer papery skins from the garlic heads, but do not separate the cloves. Peel the onions and carrots and cut them into small pieces. Heat the oil in a large skillet. Cook one onion in the oil for about 10 minutes, until golden, then add the cubed lamb and brown it.
Add the carrots and cook without stirring for about 3 minutes. Stir in the remaining onions and chopped bell peppers and simmer for about an hour. Finally, add the caraway seeds, dried barberries and cilantro, season with salt, and cook over the lowest heat for another 10–15 minutes.
Spread the rinsed rice over the top and pour in boiling water until the water level is about 3 centimeters below the rim of the skillet. Nestle both heads of garlic into the rice.
Use a wooden skewer to make several holes in the pilaf. Cover and let it finish cooking for another half hour, until the rice is tender.
Tip: After adding the water, do not stir the rice into the meat, or it will overcook and stick to the bottom. The layer of rice should finish cooking in the steam that escapes through the holes made with the skewer.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 908 kcal
- Protein
- 27 g
- Carbohydrates
- 96 g
- of which sugars
- 8.2 g
- Fat
- 46 g
- of which saturates
- 11 g
- Fiber
- 5.6 g
- Salt
- 0.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ruský pilaf s jahňacím mäsom, mrkvou a cesnakom
Follow us
Recipe ideas every day on Facebook & Pinterest.
