Heat the oil in a 7-quart nonstick pot on high heat, then add the lamb meat and bones with the cumin seeds, granulated garlic, black pepper, coriander, paprika, cayenne and 2 tablespoons salt. Let simmer until the liquid released from the meat evaporates, then remove the bones, add the onions and cook, 5 to 10 minutes.
Add the carrots and cook until soft. Add the rice on top and do not stir, then pour in 4 1/2 cups water and the remaining teaspoon salt and let simmer on high heat until the water is evaporated. Add the garlic and cover with a tight lid. Set the pot on very low heat for 30 to 35 minutes.
Carefully mix together. Serve with pickles or any pickled vegetables. Garnish with the dill, parsley and green onion. Priyatnova appetita! Bon appetit!
Tools You May Need
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Alyonka Russian Cuisine, Boise, ID
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.