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Lamb pilaf with rice
1 serving
Cut the meat into small pieces, sprinkle with salt, pepper and fry in lard or butter, then put in a saucepan, add tomato puree, pour in 2 cups of broth or water, leave to boil. Add rice, carrots and onions washed with boiling water, toasted in fat to the meat, cook everything until it thickens. Then cover the pan with a lid and put in a hot oven for 40-45 minutes.
Cut the meat into small pieces, sprinkle with salt, pepper and fry in lard or butter, then put in a saucepan, add tomato puree, pour in 2 cups of broth or water, leave to boil. Add rice, carrots and onions washed with boiling water, toasted in fat to the meat, cook everything until it thickens. Then cover the pan with a lid and put in a hot oven for 40-45 minutes.
carrots - 2 pcs., salt to taste, rice - 500 g, pepper to taste, onions - 2 pcs., water or broth bone 400 g, lamb - 400 g, tomato puree - 2 tbsp. spoons, greens to taste, pork fat or lamb 5 tbsp. spoons
