Lamb Pilaf with Dried Apricots
Fluffy rice layered with tender lamb, caramelized onions, carrots, apricots, raisins, and sour plums.
About This Dish
Cooking the lamb and rice in stages keeps the grains separate and lets the dried fruit soften without disappearing into the savory pilaf.
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Stages
- Preparation25 min
- Lamb50 min
- Rice30 min
Step-by-Step Instructions
-
1
Rinse the rice until the water runs clear and soak it for 20 minutes. Rinse the dried fruit separately and drain well.
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2
Cut the lamb into 3 cm pieces. Brown it in oil in a heavy pot, then add the onions and carrots and cook until lightly caramelized.
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3
Add the cumin, coriander, 350 ml of stock, salt, and black pepper. Cover and simmer for about 40 minutes until the lamb is nearly tender.
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4
Spread the drained rice evenly over the lamb without stirring. Add the remaining hot stock, cover, and simmer over low heat for 18 minutes.
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5
Scatter the dried fruit over the rice for the final 8 minutes. Rest the covered pot for 15 minutes, then fold the layers together gently.
