Lamb Pilaf over a Campfire in a Cauldron
silicon (Si)
selenium (Se)
Beta-carotene
manganese (Mn)
copper (Cu)
phosphorus (P)
Description
Fragrant lamb pilaf with rice, carrots and spices, cooked in a cauldron.
-
Lamb (hind leg) — 35 г
-
Mutton fat (tallow) — 3 г
-
Parboiled rice — 60 г
-
Onion — 35 г
-
Carrots — 35 г
-
Chili pepper (fresh, hot) — 0.25 шт
-
Garlic — 0.25 шт
-
Raisins with seeds — 4 г
-
Plov seasoning mix — 2 г
-
Whole cumin seeds — 0.5 ч.л.
-
Water, carbonated water — 50 мл
-
Sunflower oil (refined) — 5 мл
-
Tomatoes — 35 г
-
Red onion — 0.25 шт
-
Tarragon — 1 г
- Cut the lamb into medium-sized pieces.
- Heat the cauldron over the fire, add the lamb fat tail and oil.
- Fry the meat until golden brown.
- Add the sliced onion and fry until golden.
- Cut the carrots into strips, add to the cauldron and fry for 5-7 minutes.
- Pour in water, add half the cumin and the spice mix.
- Bring to a boil and simmer over low heat for 20-30 minutes until the meat is tender (zirvak).
- Rinse the rice and place it in an even layer on top of the zirvak.
- Add the remaining cumin, raisins, a whole head of garlic (peeled outer skin) and chili pepper.
- Carefully pour water so that it covers the rice by 1 cm.
- Cook without the lid until the water is absorbed, then gather the rice into a mound and reduce the heat.
- Cover and simmer for 15-20 minutes until the rice is cooked.
- Cut the tomatoes into wedges, the red onion into half rings, and chop the tarragon.
- Serve the pilaf with tomatoes and onion, sprinkled with tarragon.
452
106 kcal / 100 g
kcal
13.6 g
3.2 g / 100 g
Protein
66.6 g
15.6 g / 100 g
Carbohydrates
15.1 g
3.5 g / 100 g
Fats
2.5 g
0.6 g / 100 g
Ash
6.0 g
1.4 g / 100 g
Fiber
52.8%
Water
8.2 g
1.9 g / 100 g
Sugars
44.2 g
10.4 g / 100 g
Starch
0.11 g
0.03 g / 100 g
Omega-3
4.04 g
0.95 g / 100 g
Omega-6
4.9 g
1.2 g / 100 g
SFA
