Pilaf with lamb in a cauldron at the stake
Cooking time:
1 hour
Active time:
30 minutes
Complexity:
Average
Our pilaf does not pretend to be strict authenticity, but it turns out to be very tasty and crumbly, it is easy to cook over a fire .
See all recipes category Rice 
4
Recipe "Pilaf with lamb in a cauldron at the stake"
Ingredients for 6 servings
mutton
700 g
long grain rice
350 g
carrots
300g
onions
300g
garlic
1 head
cumin
0.5 tsp
coriander
pinch
salt
to taste
vegetable oil
3 tbsp. spoons
Step 1/9
Rinse the rice in cold water several times, cover with clean water and store as it is while you cook the rest.
Step 2/9
Cut the meat into large cubes.
Step 3/9
In a cauldron, heat the vegetable oil strongly and put the meat, fry until crust. Salt, add spices.
Step 4/9
Cut the onions into large cubes, carrots into blocks. Add to the meat, stir and fry until all the moisture has evaporated.
Step 5/9
Put rice on top of meat and vegetables, flatten, stick in a head of garlic, peeled from the outer husk.
Step 6/9
Cover with water so that it covers the rice surface by about 2 fingers.
Step 7/9
Bring the water to a boil and cover.
Step 8/9
Maintain a medium heat to allow the rice to simmer but not boil. The pilaf is ready when the water has been absorbed and the upper rissoles are soft and curl slightly upwards.
Step 9/9
Turn the pilaf onto a large plate or mix directly in the cauldron. Serve hot!
Ingredients for 6 servings
mutton
700 g
long grain rice
350 g
carrots
300g
onions
300g
garlic
1 head
cumin
0.5 tsp
coriander
pinch
salt
to taste
vegetable oil
3 tbsp. spoons
Nutritional value per 100 g
Calories
181 kcal
Proteins
10 g
Fats
6 g
Carbohydrates
21 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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