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Crimean plov.
Cooking is my passion.There's nothing more I love doing,than feeding a whole bunch of good people at my table.And,since there's a bunch of good people on this forum and I just can't get yu'all to come and eat at my house,here's something for each and everyone of those of you,who can cook.
You'll need equal amounts by weight:Lamb(cubed 3/4 to 1 inch,appx),rice(Basmaty is the best),carrots(shredded),onion(chopped),some mashed garlick(depending on your taste) ,about 4-5cups lamb,beef or chicken stock(NO PORK,PLS),1/4 cup raisins,some olive oil,salt,pepper,a pinch of thyme.
In a heavy deep pan heat up some oil,brown your lamb on medium-high.Do not overcrowd the pan,brown lamb in shifts,if you have to,otherwisw it would start draining the moisture from the meat.Put browned lamb aside,dump your onions,garlick,thyme and carrots in the pan,sautee it on medium heat 'till onions start getting golden-brown,dump your meat back in there,add raisins,mix all together,season with salt&pepper,level,cover it with rice,just barely(!!!),add stock to just cover the top of the rice(do not drawn it,mind you!),bring to low simmer.Cook covered until rice is cooked,adding stock as needed(usually takes 2-3 times).Ones it's done,you can mix it all together in there and then serve,or(traditional way) just topple it over onto a big flat dish,so your rice is on the bottom,covered with meat.Just make sure you don't overcook the rice,it'll be ruined.
Bon appetit,mon amy!
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