Tender Lamb Pilaf

1. 1 Lambpack 600 g ≈ $11.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 140 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Carrots≈ $1.50 per kg 100 g
4. 4 Long-grain ricepack 800 g ≈ $1.94 80 g
5. 5 Sunflower oil 15 ml
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Salt 3 g
8. 8 Cumin 2 g

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

Method

1. Cut the lamb¹ into 2–3 cm chunks, dice the onion², and julienne the carrot³. Rinse the rice until the water runs clear.

2. Heat the oil in a heavy pot over high heat and sear the lamb¹ for 7 minutes until browned.

3. Add the onion² and cook for 5 minutes over medium heat until golden.

4. Stir in the carrot³, season with salt, add the cumin, and simmer for 10 minutes over low heat.

5. Pour in 100 ml of hot water, cover, and braise for 30 minutes until the lamb¹ is tender.

6. Spread the rice evenly over the lamb¹, pour in boiling water to cover it by 1.5 cm, and bring to a boil over high heat.

7. Reduce the heat, push a whole garlic⁶ head into the rice, cover, and cook for 20 minutes until the water is absorbed.

8. Turn off the heat, let it steam covered for 10 minutes, then fluff the pilaf.

In short

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