Lamb pilaff

Ingredients for Lamb pilaff

Instructions for Lamb pilaff

To prepare the Lamb pilaff recipe, please follow these instructions:

The meat is cut into relatively large cubes. Onion and garlic are peeled and chopped well.

Heat the oil in a large, wide saucepan, put the cuts in and leave them brown on all sides. Then come onions and garlic on and golden. Pour broth into the pan, sprinkle with salt and pepper and stir the tomato paste, and allow to cook and cook under low and low heat for about 1 hour.

The roses are flushed, put to drain and boil for the last 15 minutes.

Bring salt into the water, boil, sprinkle the rice and let it boil for low heat for 18 minutes.

Bring the butter on a small frying pan and shake the almonds golden here.

Pour the boiled rice into a sieve, pour it over with warm water, let it drip well and then put it in the saucepan to the flesh. Gently turn it around with two forks.

When serving, simmer the dish on a hot dish and sprinkle with the toasted almonds.

In addition, green salad or cucumber salad fits in garlic yogurt dressing.