Uzbek Pilaf With Lamb

READY IN: 3hrs 30mins




  • 1. Separate the meat into two parts fat and lean.
  • 2. Cut fat off the meat (or just take pieces with lard) and place it into a preheated large pot.
  • 3. Wait until fat melts, take out the meat.
  • 4. Cut onion into thin semi-circles put into the pot.
  • 5. Let the onion fry until translucent and take it out.
  • 6. Put the remaining meat into the pot let it fry until it changes colour.
  • 7. Meanwhile peel and cut carrots into stripes, separate in two parts.
  • 8. After the meat is browned add one part of the carrots, stir from time to time until soft.
  • 9. Put the rest of the meat and the onions back in, pour a small amount of hot water.
  • 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot.
  • 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt.
  • 12. Add the rest of the carrot.
  • 13. Add more hot water (you might want to season as you go).
  • 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel.
  • 15. Let the mixture boil for about 30 minutes.
  • 16. Add the rice (remember to wash it first), it should be submerged into liquid completely (plus about 1 cm on the top).
  • 17. Let the rice boil until there is no water on the surface.
  • 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min.
  • 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice.
  • 20. If there is little to none left, turn to very low heat and steam for about 30 minutes.
  • 21. Serve on a large place decorated with pomegranate seeds.
  • Check out the video process.