Lamb Pilaf over a Campfire in a Cauldron

Lamb Pilaf over a Campfire in a Cauldron

60 min
Medium
1 serv.
425 g / 1 serv.

Rating

Average rating:—

Description

Fragrant lamb pilaf with rice, carrots and spices, cooked in a cauldron.

  1. Cut the lamb into medium-sized pieces.
  2. Heat the cauldron over the fire, add the lamb fat tail and oil.
  3. Fry the meat until golden brown.
  4. Add the sliced onion and fry until golden.
  5. Cut the carrots into strips, add to the cauldron and fry for 5-7 minutes.
  6. Pour in water, add half the cumin and the spice mix.
  7. Bring to a boil and simmer over low heat for 20-30 minutes until the meat is tender (zirvak).
  8. Rinse the rice and place it in an even layer on top of the zirvak.
  9. Add the remaining cumin, raisins, a whole head of garlic (peeled outer skin) and chili pepper.
  10. Carefully pour water so that it covers the rice by 1 cm.
  11. Cook without the lid until the water is absorbed, then gather the rice into a mound and reduce the heat.
  12. Cover and simmer for 15-20 minutes until the rice is cooked.
  13. Cut the tomatoes into wedges, the red onion into half rings, and chop the tarragon.
  14. Serve the pilaf with tomatoes and onion, sprinkled with tarragon.
447
105 kcal / 100 g
kcal
13.6 g
3.2 g / 100 g
Protein
66.2 g
15.6 g / 100 g
Carbohydrates
14.7 g
3.5 g / 100 g
Fats