Pikantny Pilaw z Jagnięciną i Ogniem Stepu
(Spicy Steppe Fire Lamb Pilaf Delight)
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czerwiec 07, 2025
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Składniki
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600 grams Baranina z łopatki
(Cut into 2-3 cm chunks)
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2 cups Ryż długoziarnisty
(Rinsed until water runs clear)
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2 medium Cebula
(Cienko pokrojony)
-
3 medium Marchewki
(Julienne)
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4 cloves Ząbki czosnku
(Zgnieciony)
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1 teaspoon Nici szafranu
(Soaked in 3 tbsp warm water)
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2 teaspoons Kmin mielony
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1 teaspoon Papryka wędzona
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0.5 teaspoon Papryka cayenne
(Adjust for preferred spice level)
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3 tablespoons Olej roślinny
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2 teaspoons Sól
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1 teaspoon Czarny pieprz
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4 cups Rosół wodny lub jagnięcy
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0.25 cup Świeża pietruszka
(Posiekany, do dekoracji)
(Cut into 2-3 cm chunks)
(Rinsed until water runs clear)
(Cienko pokrojony)
(Julienne)
(Zgnieciony)
(Soaked in 3 tbsp warm water)
(Adjust for preferred spice level)
(Posiekany, do dekoracji)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 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
Instrukcje
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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.
Więcej o: Pikantny Pilaw z Jagnięciną i Ogniem Stepu
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.
