John Myers
Ingredients for 6 servings:
- 1 kg lamb meat, e.g. B. from the leg
- 5 carrots, grated
- 4 small onions, finely diced
- 600 g basmati
- 1 small can of chickpeas
- 25 g barberries, alternatively raisins or dried apricots
- 4 cloves garlic
- some tomato paste
- 4 tsp salt
- 2 tsp sweet paprika powder
- 1 ½ tsp sugar
- 1 ½ tsp cumin
- 1 tsp chili flakes
- 1 ½ tsp caraway, black
- 1 tsp turmeric
- 1 leaf of coriander
- 1 ½ tsp coriander powder
- 5 bay leaves
- 5 allspice berries
- 1 liter of water
- some sunflower oil, for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
the best recipe for Uzbek rice stew with lamb
Cut the lamb into 2-3 cm cubes and fry in sunflower oil. Add the grated carrots along with the finely diced onions and garlic. Sprinkle with all the spices, add a little tomato paste, and sauté for about 20 minutes, stirring occasionally. Then scatter the chickpeas, barberries, and rice evenly over the meat and carefully pour in the water, making sure nothing gets mixed in. Do not stir! Bring to a boil briefly and simmer over low heat with the lid on until the rice is tender and has absorbed all the water. Stir now – and you’re done. Serve with a salad of very thinly sliced tomatoes and very finely chopped onions with a little oil and salt.
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