Lamb Pilaf with Carrots and Garlic

1. 1 Lambpack 600 g ≈ $11.00 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 80 g
3. 3 Carrots≈ $1.50 per kg 80 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Garlic≈ $10.00 per kg 8 g
6. 6 Sunflower oil 20 ml
7. 7 Cumin 2 g
8. 8 Chili flakes to taste
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the lamb¹ and pat dry; peel and cut the onion⁴ into thick sticks about 1 cm thick; peel the carrots³ and cut into thick sticks about 1 cm; leave the garlic⁵ as a whole head; prepare the kazan and heat the oil until hot.

2. Fry the lamb¹ over high heat until it browns on all sides, keeping a single layer on the bottom of the kazan; move pieces as needed for an even crust, then remove from heat and set aside.

3. Add the onion⁴ to the kazan and fry over medium heat until golden, regularly stirring so the onion doesn’t burn; sprinkle cumin and salt to taste immediately after adding the onion.

4. Add the carrot³ sticks and continue frying over medium heat for about 10 minutes, until the carrots brown slightly and become soft; stir occasionally to prevent sticking.

5. Return the lamb¹ to the kazan, pour water so that it is 2 cm above the level of the ingredients; bring to a gentle boil and simmer over low heat for about 40 minutes, periodically checking the liquid level.

6. Sprinkle the washed rice evenly over the braised mixture, tuck the whole garlic⁵ head into the center, add water so that it reaches about a finger’s thickness above the rice; salt to taste and bring to a gentle boil over moderate heat.

7. Reduce heat to low, cover and cook until the rice absorbs all the liquid and becomes soft, about 20 minutes; the rice should be fluffy with grains that separate.

8. Remove from heat, let rest for 5–10 minutes under a closed lid, then gently mix before serving; serve the pilaf hot with the garlic⁵ head, broken into segments, optionally with greens and fresh vegetables.

In short

• In the planner this dish is cooked for two days: reheat on day two.