मसालेदार स्टेप फायर लैम्ब पिलाफ डिलाइट
(Spicy Steppe Fire Lamb Pilaf Delight)
(0 समीक्षाएँ)
सामग्री
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600 grams भेड़ का कंधा
(Cut into 2-3 cm chunks)
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2 cups लंबे दाने वाला चावल
(Rinsed until water runs clear)
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2 medium प्याज
(पतला कटा हुआ)
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3 medium गाजर
(जुलिएन)
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4 cloves लहसुन की कलियां
(कुचला हुआ)
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1 teaspoon केसर के धागे
(Soaked in 3 tbsp warm water)
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2 teaspoons पीस हुआ जीरा
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1 teaspoon स्मोक्ड पेपरिका
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0.5 teaspoon कैयेने मिर्च
(Adjust for preferred spice level)
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3 tablespoons वेजिटेबल ऑयल
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2 teaspoons नमक
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1 teaspoon काली मिर्च
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4 cups पानी या मेमने का शोरबा
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0.25 cup ताजा अजमोद
(कटे हुए, सजाने के लिए)
(Cut into 2-3 cm chunks)
(Rinsed until water runs clear)
(पतला कटा हुआ)
(जुलिएन)
(कुचला हुआ)
(Soaked in 3 tbsp warm water)
(Adjust for preferred spice level)
(कटे हुए, सजाने के लिए)
पोषण
- परोसने की संख्या: 4
- सेवा आकार: 1 large bowl (300g)
- Calories: 650 kcal
- Carbohydrates: 70 g
- Protein: 45 g
- Fat: 25 g
- Fiber: 6 g
- Sugar: 7 g
- Sodium: 850 mg
- Cholesterol: 95 mg
- Calcium: 60 mg
- Iron: 4.1 mg
निर्देश
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1 - Prep the Ingredients:
Rinse rice thoroughly. Soak saffron in warm water. Slice onions, julienne carrots, crush garlic, and chop parsley.
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2 - Brown the Lamb:
Heat oil in a heavy-bottomed pot over medium-high heat. Add lamb chunks and brown on all sides until caramelized. Remove and set aside.
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3 - Cook onions and spices:
In same pot, add sliced onions and cook until golden. Add garlic, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well.
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4 - Add Carrots and Lamb:
Add julienned carrots and browned lamb back to pot. Stir and cook for 3-4 minutes allowing flavors to meld.
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5 - Combine Rice and Liquids:
Evenly spread rinsed rice over the meat and vegetables without stirring. Pour in lamb broth and saffron water evenly. Cover tightly.
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6 - Simmer Until Tender:
Bring liquid to a boil then reduce heat to low. Simmer covered for 35-40 minutes until rice is fluffy and lamb is tender.
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7 - Fluff and Garnish:
Turn off heat, let pilaf rest 10 minutes covered. Fluff with fork, garnish with chopped parsley, and serve hot.
Rinse rice thoroughly. Soak saffron in warm water. Slice onions, julienne carrots, crush garlic, and chop parsley.
Heat oil in a heavy-bottomed pot over medium-high heat. Add lamb chunks and brown on all sides until caramelized. Remove and set aside.
In same pot, add sliced onions and cook until golden. Add garlic, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well.
Add julienned carrots and browned lamb back to pot. Stir and cook for 3-4 minutes allowing flavors to meld.
Evenly spread rinsed rice over the meat and vegetables without stirring. Pour in lamb broth and saffron water evenly. Cover tightly.
Bring liquid to a boil then reduce heat to low. Simmer covered for 35-40 minutes until rice is fluffy and lamb is tender.
Turn off heat, let pilaf rest 10 minutes covered. Fluff with fork, garnish with chopped parsley, and serve hot.
मसालेदार स्टेप फायर लैम्ब पिलाफ डिलाइट :के बारे में ज़्यादा जानकारी
Summary
Steppe Fire Lamb Pilaf is a vibrant, aromatic Central Asian dish that perfectly balances tender lamb shoulder with fragrant spices and saffron-infused rice. Rooted in Kazakh culinary traditions, pilaf is a staple feast centerpiece enjoyed at celebrations and daily meals alike.
Culinary Tips & Notes
Choosing fresh lamb shoulder adds richness while marbling ensures succulence even after slow simmering. Rinsing rice properly avoids stickiness and helps each grain stay separate and fluffy after cooking. Soaking saffron threads in warm water extracts deep flavor and color without overpowering the dish. Adjust cayenne pepper carefully for desired heat; the smokiness of paprika complements the spice effectively.
Use a heavy pot with tight-fitting lid for even heat distribution during simmering, ensuring tender results. Let the dish rest after cooking — it allows the flavors to harmonize and rice to finish steaming delicately. Optional fresh parsley adds freshness and vibrant color for presentation but can be omitted if serving traditionally.
Historical & Cultural Significance
Pilaf, known locally as 'plov', has profound historical roots along the Silk Road and vast Eurasian steppe. It symbolizes hospitality and prosperity. Nomadic herders historically relied on pilaf for its hearty nutrition and the ability to cook large communal meals using few ingredients.
Kazakh cuisine heavily emphasizes lamb as accessible protein paired with local crops like rice, carrots, and onions. This recipe honors the spirit of steppe cooking — rustic yet flavorful, sustaining communities across diverse landscapes.
Unique Aspects & Personal Thoughts
The 'Fire' in the name highlights the inclusion of warming spices and saffron that ignite the senses. Traditional techniques are respected while gently adapted for the modern kitchen allowing cooks worldwide to enjoy this palette of tastes and traditions.
This recipe invites cooks to explore Central Asian flavors with approachable methods, blending fiery complexity with comforting heartiness—perfect for lovers of global food seeking deep, authentic experiences.
