Lamb Pilaf

Last Updated on October 21, 2024

This recipe is a variation of a recipe originally from Turkey. Otherwise, pilaf is a dish typical of Eastern Europe and the Middle East, with several countries fighting over its origin. As it happens, there are hundreds of variations of this dish!

Ingredients:

Rule for 4 servings: 400-450 g of lamb (neck or belly trim) 300 g Basmati rice 120 g dried apricots 3-4 pcs garlic cloves 2 pcs carrots 2 pcs whole cinnamon 1 pc larger onion 700 ml lamb or vegetable stock olive oil pepper salt herbs for garnish

Procedure:

Slice the meat into noodles, season with salt and pepper, and let it rest for a while

Slice the peeled onion into rounds, then fry it until golden brown in a little oil directly in the pot in which you will cook the dish

Stir fry the onion in a little oil in a small saucepan./li>

To the onion add the lamb noodles, fry it, once it is pulled, add the sliced garlic, rice washed under cold running water and well drained, fry everything for a while, stir occasionally

Pour the broth over the food in the pan, season with salt, add the cleaned, sliced carrots and sliced dried apricots, as well as the two whole cinnamons

Simmer covered until the meat is completely tender

Serve the hot lamb pilaf garnished with chopped herbs.

Note:

Photo: Naďa Indruchová