Recipes in the world of Flavilo

Lamb Pilaf served on a plate

Lamb Pilaf

Pilaf is one of the most well-known dishes of Middle Eastern and Central Asian cuisine, made with rice, spices, and meat. The lamb version is particularly popular, as the rich flavor of lamb harmonizes perfectly with the spices and raisins. This dish is a frequent guest at festive tables and is an excellent choice for special occasions or family dinners.

Prep Time 20 min
Preparation 40 min
Total 1 hr
600 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Lamb (cubed)
⭕ 300 g Rice (basmati or long-grain)
⭕ 2 Carrots
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 50 g Raisins
⭕ 3 tbsp Oil or ghee
⭕ 1 Cinnamon Stick
⭕ 4 Cardamom Pods
⭕ 1 tsp Cumin Seeds
⭕ 2 tsp Salt
⭕ 1 tsp Black Pepper
⭕ 600 ml Water or Stock

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    Preparation Steps

    1

    Clean the lamb, cut it into cubes, and season with salt. Let it rest for 10 minutes.

    2

    Finely chop the onion, grate the carrots, and crush the garlic.

    3

    In a large pot, heat the oil or ghee over medium heat. Sauté the onion until golden brown. Add the lamb and brown on all sides.

    4

    Add the carrots, crushed garlic, cinnamon stick, cardamom pods, and cumin seeds. Sauté for another 2-3 minutes.

    5

    Stir in the raisins, then add the washed rice. Mix thoroughly to coat the rice with the spices and oil.

    6

    Pour in the water or stock and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.

    7

    Remove from heat and let it rest, covered, for 10 minutes to allow the flavors to meld. Serve hot.