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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is from Uzbekistan. Ingredients:
400 g lamb or 400 g beef |
1 lb potato |
3 onions |
3 carrots |
4 tomatoes |
2 tablespoons tomato paste |
1/2 cup vegetable oil |
15 g fresh dill |
1/2 bunch green onion |
salt |
pepper |
1 teaspoon mixed spice, for kazakh and uzbek recipes (see recipe of that name) |
2 cups rice (basmati is best) |
1/3 cup vegetable oil |
2 medium onions, chopped |
water |
2 large carrots, cut into matchsticks |
1 cup raisins |
1 1/2 teaspoons garam masala |
1 teaspoon sugar |
1/2 teaspoon ground cardamom |
salt |
pepper |
Directions:
1. For the Meat: Cut meat into serving sized pieces. Brown in oil. Add onions and saute until golden. Add tomatoes and mix. Remove from heat and add cubed potatoes and sliced carrots. Fry a few more minutes. Cover with water and bring to a boil. Lower heat, and cook until vegetables are tender.
2. For the Rice: Soak rice for about 1/2 hour. In a skillet saute onions until tender. Add carrots, raisins, spice mix, and cardamom, continue frying slowly until onions are golden. Sprinkle sugar over this and set aside. Place rice in a pot and stir in onion mixture. Add vegetable oil and stir to mix ingredients into rice. Cover rice with water, about 1 inch of water should be over the rice. Bring to a boil, lower the temperature, and cover. Let it cook about 15 minutes then check it. Continue to cook until water is absorbed and rice is fluffy.
3. Spoon rice onto a serving platter. Flatten the rice and pour the meat and veggies over the rice. Garnish with green onions.
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