For a change, I suggest today to try lamb and brown rice pilaf. The dish is incredibly tasty, fragrant and healthy. Meat is best used young. It cooks faster, but it turns out to be softer and juicier.
Ingredients
Step-by-step cooking recipe
Wash the lamb under running water, lightly dry it with paper towels and cut it.
Peel the onion and chop it, cut the carrots into small cubes.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add lamb, bay leaf, cumin and cook for 10 minutes. Stir so that the pieces of meat are fried on all sides.
Pour in 1.5 cups of hot water and simmer for 45 minutes on low heat.
Put the roast meat in a saucepan, add the washed rice, whole garlic cloves, salt and the remaining water.
Cover and cook for another 40 minutes. After turning off, insist the dish for 20 minutes.
Serve the pilaf, sprinkling with finely chopped dill.
