Uzbek palov

Yield: 1 servings

Measure Ingredient
1 pounds Lamb boneless cubed 1\"
3 \N Carrots julliened
2 \N Onions cut to strips 1/4\"
\N \N Wide and 2\" long
¼ cup Peanut oil
6 cups Cold water
3 cups Rice uncooked
1 teaspoon Black pepper fresh ground
1 tablespoon Salt
1 \N Garlic clove minced
¼ cup Raisins
¼ cup Chick peas <garbanzo beans>

Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly.

Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice.

Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes.

Remove from heat and allow to sit for 10 minutes. serve at once.

From: Earl Shelsby Date: 04-08-95 (11) Cooking

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