This traditional Turkmenistan dish is made with succulent lamb and fragrant long-grain rice, cooked in a savory broth. The lamb is browned in a skillet before being combined with the rice, onion, and a variety of spices and herbs, and then simmered until the rice is cooked through. The result is a flavorful dish that is sure to please.
Ingredients
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1 lb lamb shoulder
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1 cup long-grain rice
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1 onion, diced
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2 tbsp olive oil
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1 tsp ground coriander
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1 tsp ground cumin
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1 tsp ground turmeric
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1 tsp ground cinnamon
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1 tsp ground cardamom
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1 tsp ground black pepper
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2 cups chicken broth
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1 tsp salt
rice
Lamb
pilaf
Main Dish
Turkmenistan
Main Dish
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- short description
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Heat the oil in a large skillet over medium heat. Add the lamb and brown on all sides. Remove the lamb from the skillet and set aside.
Add the onion to the skillet and cook until softened and lightly browned, about 5 minutes. Add the coriander, cumin, turmeric, cinnamon, cardamom, and black pepper and cook for 1 minute.
Return the lamb to the skillet and add the rice. Stir to combine and cook for 2 minutes.
Add the chicken broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes, or until the rice is cooked through.
- detailed description
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Heat the oil in a large skillet over medium heat. Add the lamb and brown on all sides. This should take about 5 minutes. Remove the lamb from the skillet and set aside.
Add the onion to the skillet and cook until softened and lightly browned, about 5 minutes. Add the coriander, cumin, turmeric, cinnamon, cardamom, and black pepper and cook for 1 minute.
Return the lamb to the skillet and add the rice. Stir to combine and cook for 2 minutes.
Add the chicken broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes, or until the rice is cooked through. Remove the skillet from the heat and let sit, covered, for 5 minutes before serving.
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