Oshi PalavLamb and Carrot Rice Pilaf
A festive rice pilaf of browned lamb, sweet carrots, and gentle spices, cooked so the rice absorbs the rich meat juices. Raisins and barberries add the subtle sweet-tart finish typical of celebratory Central Asian pilaf.
Prep
25m
Cook
1h 35m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 450gBasmati Rice (rinsed until the water runs mostly clear)
Pilaf
- 800gLamb Shoulder (cut into large chunks)
- 350gCarrot (cut into matchsticks)
- 200gOnion (thinly sliced)
- 12gGarlic (left whole or lightly crushed)
- 70mlVegetable Oil
- 6gCumin Powder
- 2gBlack Pepper
- 10gSalt
- 0.95lWater
- 20gDried Barberry
- 35gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat. Add the lamb shoulder and brown it well on all sides.
- 02
Add the onion and cook until softened and lightly golden, then stir in the carrot and cook until it begins to soften.
- 03
Add the garlic, cumin powder, black pepper, and salt. Stir briefly, then pour in the water and bring to a gentle simmer.
- 04
Cover and cook the pilaf base over low heat until the lamb shoulder is nearly tender.
- 05
Scatter the dried barberry and raisins over the meat mixture. Spread the basmati rice evenly on top without stirring.
- 06
Add enough liquid from the pot to just cover the basmati rice. Cover tightly and cook over low heat until the rice is tender and the liquid is absorbed.
- 07
Remove from the heat and let the pilaf rest, covered, until the grains finish steaming. Gently fold the rice into the meat and vegetables before serving.
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