Osh Pallu
Osh
Pallu
Bukharian
Lamb Dish on Rice
Pilaf
Ingredients:
4
large onions, thinly sliced
1/2
cup oil
1
kg mutton, cut into large chunks
8
carrots, peeled
1/2
tablespoon cumin
3
pins of cloves
1
cup mushrooms
½
cup white raisins
1
level tablespoon of salt
1
tablespoon brown sugar
2
whole garlic heads
3
cups rice
Preparation:
Cut
the carrots into diagonal slices. Rinse the rice under running water.
In
a pan, fry the onion until it becomes translucent. Add the lamb and
brown about 10 minutes. Put the contents into an empty bowl.
Pad
the bottom of a pot with half of the carrots, and add the meat to the
pot. Sprinkle black pepper, a bit of salt, raisins, prunes, garlic,
and cumin. Cover with the rest of the carrots.
Add
to the pot 1/3 cup water and cook for 20 minutes.
Mix
the rice with salt and a tablespoon of brown sugar and add to the
pot.
Add
the remaining water. Bring to a boil, cover and simmer for about 20
minutes. Stir only the layer of rice occasionally.
At
this point there will be very little water left in the pot. If there
is too much water, you probably should cook a bit longer.
Cover
the pot well (just seal with aluminum paper over the lid).
Cook
for about 20 minutes on low heat. Turn off the flame, and leave
covered for about 10 minutes.
Flip
the pot over onto a serving tray.
(A
little tip- put a wet cloth on the bottom of the hot pot for 5
minutes to ensure that what usually remains stuck on the bottom of
the pot comes out easily.)
Serve
aaaaaannnnddd....
Bon
appetit!
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