Uzbek pilaf

Ingredients for 4 servings:

• 500 g mutton, from the leg, boneless
• 500 g carrot(s)
• 1 onion(s)
• 4 tbsp oil
• ¾ liter meat broth
• 300 g rice
• ½ tsp salt
• 1 pinch of white pepper
• 3 tomatoes
• 3 garlic cloves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Plow Po Uzbetski

Wash the mutton, dry it, and cut it into 2 cm cubes. Grate the carrots, halve them lengthwise, and then cut them into pieces. Peel and finely chop the onion and garlic cloves. Heat the oil in a pan and brown the mutton, turning occasionally. Fry the onion and garlic for 5 minutes, then add the carrots and a cup of meat broth. Simmer everything over low heat for 30 minutes. Wash the rice, stir it into the meat and vegetables, and sauté for 5 minutes; top up with the remaining meat broth. Cook the dish over low heat for 15-20 minutes until cooked through, then season. Garnish the pilaf with tomato slices. Poultry, duck, or pork can also be used instead of the mutton.