Türkmen PalawLamb and Rice Pilaf
Turkmen-style palaw with lamb, carrots, onion, cumin, and rice cooked in the seasoned broth.
Prep
25m
Cook
1h 30m
Serves
4
Regional versions
Compare how this dish changes by country.
- Afghanistan
- Kyrgyzstan
- Tajikistan
- Turkmenistan
- Uzbekistan
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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Pilaf
- 350gDevzira Rice (rinsed)
- 600gLamb Shoulder (cut into large chunks)
- 300gCarrot (cut into matchsticks)
- 200gOnion (thinly sliced)
- 80gSheep Tail Fat (diced)
- 4gCumin Seeds
- 2gBlack Pepper
- 10gSalt
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the sheep tail fat in a heavy pot over medium heat until it renders and the fat pieces turn lightly golden.
- 02
Add the lamb shoulder and cook until browned on all sides.
- 03
Stir in the onion and cook until softened and golden, then add the carrot and cook until it begins to soften.
- 04
Season with the cumin seeds, black pepper, and salt, pour in the water, and bring to a gentle simmer.
- 05
Cook until the lamb is nearly tender, then spread the devzira rice evenly over the top without stirring.
- 06
Cover and cook over low heat until the rice has absorbed the liquid and is tender.
- 07
Turn off the heat, let the pilaf rest covered, then fluff the rice gently before serving with the lamb and carrots.
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