Fire-Cooked Lamb Pilaf: Aromatic and Satisfying

Stunningly aromatic and satisfying. Everyone will ask for more. Making lamb pilaf in a cauldron over a fire is not that difficult, but it turns out very appetizing. Surprise your family and friends with a real culinary masterpiece.
cook time: 1h 30 min
Lucas Halstead
Fire-Cooked Lamb Pilaf: Aromatic and Satisfying

Nutrition Facts (per serving)

301
Calories
21g
Fat
23g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Garlic 20 clove
Salt to taste
Zira to taste
Rice 1 kg
Carrot 1 kg
Bulb onions 1 pc
Vegetable oil 400 ml
Mutton 1 kg
Fat tail fat 300 g

Recipe instructions

Step 1

Step 1
How to make pilaf in a cauldron over a fire from lamb? Prepare all the necessary products. The basis of pilaf is rice, and to make it crumbly, you need to choose the right rice. The stores now offer “Rice for pilaf” — this is quite suitable. The article at the end of this recipe will help you choose rice. Lamb parts can be any kind, even with bones. I have already prepared “Lamb for pilaf”.

Step 2

Step 2
Letʼs prepare the cauldron. It needs to be cleaned well, and the best way to do this is with salt. Pour a handful of salt into the cauldron and rub with a sponge or paper towel, then rinse with water.

Step 3

Step 3
Place the cauldron, light the fire and heat it well.

Step 4

Step 4
Wash the fat tail, dry it and cut into medium pieces. If you don’t have fat tail, then skip this step and just pour 500 ml of vegetable oil into the cauldron. How to choose oil, read the article below the steps. Next, do everything according to the recipe.

Step 5

Step 5
Add chopped fat tail to the hot cauldron.

Step 6

Step 6
Fry over high heat until enough fat has been rendered out.

Step 7

Step 7
I have lamb already cut into medium pieces. If you have a whole piece of meat, wash it, dry it and cut it into medium-sized pieces.

Step 8

Step 8
Add the meat to the cauldron and fry over fairly high heat for about 15-20 minutes, the meat should become slightly golden.

Step 9

Step 9
Peel the onion and cut it arbitrarily: into half rings, cubes, feathers — the cutting method does not play a special role.

Step 10

Step 10
Add onions to the cauldron.

Step 11

Step 11
There should be enough fat in the cauldron. If it is not enough, add vegetable oil.

Step 12

Step 12
Fry everything for 10 minutes.

Step 13

Step 13
Wash the carrots, peel and cut into cubes. It is the blocks that are quite large, 3-5 mm thick. There should be a lot of carrots in pilaf.

Step 14

Step 14
Add chopped carrots to the pilaf.

Step 15

Step 15
Fry everything for about 15 minutes. You can cover the cauldron with a lid. The carrots are chopped quite coarsely and they should be ready at this stage.

Step 16

Step 16
Add cumin. You can whole it, you can ground it.

Step 17

Step 17
Mix everything, simmer for about 5 minutes. The so-called zirvak is ready.

Step 18

Step 18
Now itʼs the turn of rice. It must be rinsed very well until the water drains clear from the rice. Add rice to the cauldron.

Step 19

Step 19
Stir and fry everything together for about 7 minutes. Each grain of rice should be saturated with fat.

Step 20

Step 20
Level the mass, insert whole, washed small heads of garlic.

Step 21

Step 21
Pour water into the cauldron through a slotted spoon to avoid splashing. There should be twice as much water as rice. Or the water level should be 1 knuckle above the rice level.

Step 22

Step 22
Add some salt.

Step 23

Step 23
Place on high heat.

Step 24

Step 24
Wait for it to boil.

Step 25

Step 25
Then cover with a lid. After 5-7 minutes, slowly reduce the heat by removing some of the burning wood from under the cauldron. Cook on low heat for about 30 minutes.

Step 26

Step 26
When all the liquid has been absorbed into the rice, assemble the pilaf into a mound and let it sit under the lid for another 15 minutes.

Step 27

Step 27
Real Uzbek pilaf in a cauldron over a fire is ready! Bon appetit!

Additional rubrics

Related recipes