Uzbek palov
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lamb boneless cubed 1\" |
| 3 | Carrots julliened | |
| 2 | Onions cut to strips 1/4\" | |
| 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 | Garlic clove minced | |
| ¼ | cup | Raisins |
| ¼ | cup | Chick peas <garbanzo beans> |
Directions
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