Straight Nº 20 Pilaf of lamb Pilaf or pilaw is a typically traditional Indian way of cooking rice, with beef or beef, usually accompanied by tea and some spicy seasoning. However the invention of such preparation is attributed to Turks or Persians. In any case, the pilaf variants are frequent throughout the Middle East, the Near East, the Caucasus region and the Balkan Peninsula.
Ingredients for 6 people
- 3 tablespoons olive oil
- 1 large chopped onion
- 500 g of lean lamb meat, cut into cubes
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons of tomato concentrate
- 2 tablespoons chopped parsley
- 2 tablespoons pine nuts
- 2 tablespoons raisins
- 500 liter of water
- 500 g of long grain rice that is washed and drained
Preparation in 4 steps
- In a pan heat the oil and fry the onion for about 5 minutes, until tender and lightly browned. Now add the meat cubes and continue sautéing until golden brown. Cover the pan and let it simmer for about 10 minutes.
- Now add the tomato concentrate (more than once I used natural tomato passed through a food crusher, it goes very well), and water to cover the entire mixture. Add the parsley, pine nuts and raisins. Bring everything to a boil, lower the temperature and cook slowly for 1 and a half hours, until the meat is tender and the sauce has thickened.
- While you spend this hour and a half, remember the following: Only if you allow yourself the luxury of dreaming, your dreams may one day become a reality.
- Add the water and add the rice, little by little. Bring to a boil and then lower the temperature, cover the pan and cook over low heat for about 20 minutes without stirring. Remove from heat and let stand about 5 minutes before serving.