You will need
- lamb on the bone — 2 kg;
- rump — 300 g;
- carrots — 400 g;
- onion — 300 g;
- garlic — 5 heads;
- hot pepper — 1 pod;
- figure dlinnozernogo — 1 kg;
- cumin — 1 teaspoon;
- coriander powder — 0.5 teaspoon;
- black pepper freshly ground — to taste;
- salt — to taste.
Tailgate wash lamb and dry with paper towels. Separate the meat from the bones and cut into size of a walnut.
Install cauldron on a tripod over the fire. You can use a special stove. Pour in the hot cauldron of vegetable oil and bring it to a boil. Withdraw from oil bitterness and odor can be, thrown in boiling oil, a bone without meat or whole peeled onion. When the bone or onion browned, remove them and add the meat.
The pieces of meat fry in oil until Golden brown. Then immediately add the chopped half rings or diced onions. The color of the finished risotto is affected by the degree of roast onion.
For pilaf, the carrots should be cut in the form of straw. To do this, cut the carrots across into pieces which are then cut into pieces. When the onions browned in the pot, add the carrots. Stirring constantly, fry the carrots until soft. See that she doesn't overheat.
The roasted mass pour the boiling water and add the spices — coriander, cumin, pepper, raisins, barberry, turmeric, and salt. There are currently no restrictions, trust your taste, experiment. The resulting mixture of meat, vegetables and spices, called zirvak. It is the basis of pilaf. Add into the cauldron water. Tougher than the meat, the more water should be added. Leave sirvac be on medium heat. Then put a few whole heads of garlic. You can also add hot pepper.
Now you can start the rice. For cooking pilaf take special varieties that absorb moisture well and not fall apart into a mess. If you have not found the right variety, you can use dlinnozernogo rice it will not fall apart, but the risotto get dry.
Rinse well the rice and gently place on top zirvak in a spiral from the edges of the bowl to the middle. Level the rice and pour it through the slotted spoon into the cauldron boiling water for 3 cm from rice. The rice should not be mixed with siracom. Season with a little salt on top of it.
Make a fire under the cauldron harder. To the oil and grease from siraka began to rise up and envelop Fig. To he boiled. When the rice has absorbed all the water, make 5-7 holes. In each hole add two tablespoons of boiling water. Cover the cauldron with a lid. Slow down. Leave the risotto to simmer for 40-50. Once ready, stir the pilaf and place the portions.
Instead of butter better use fat. The rump, cut into slices and place in a hot cauldron. The fat will witopia and skimmer catch of crispy Golden cracklings. This fat then fry the meat.