Description
A dish of mutton with the addition of a Russian village herbs, is not a traditional pilaf.
Ingredients
-
Lamb
1 кг
-
Fat
0,2 кг
-
Figure
750 г
-
Carrots
5 шт
-
Onion
5 шт
-
Garlic
1 шт
-
Barberry
20 шт
-
Zira
20 г
-
Pepper green
0,5 шт
-
Dill
5 г
-
Parsley
10 г
-
Mint
5 г
-
Salt
10 г
Cooking
First prepare the lamb and tail fat, ie and cut into pieces
In a heated cauldron lay the sliced tail fat and cook to a melting of the maximum amount of fat
In melted fat add the sliced onions and cook till transparent. Approximately 10 min.
Then add the chopped lamb, season with salt, and cook 15 min.
Then put in the cauldron chopped carrots, preferably thin strips. Fry in fat with meat and onions for another 10 mins, Permisiva.
Add the rice, previously washed. Add water (spring) is a Little salted and pepper, after he Nesna be soft after boiling. Add half strucka hot peppers.
After the rice noodles begin to add rustic piravi. Parsley, Umbrellas dill, Mint. Season with salt, add zero, barberry, in the middle of unpeeled garlic. Cook until tender on low heat, closing the lid. pilaf is ready.
who cooked rice did not eat, you can eat marinated chicken breast in a sauce of honey and Basil, but more on that in the next recipe
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