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1 kg lamb on the bone (shoulder or rump); 350 g basmati or long grain rice; 150 g lamb fat; 3-4 onions; 2-4 carrots; 2 chilli peppers; 2-3 cloves garlic; a handful of barberry berries (optional); 1tsp cumin; 1tsp coriander; salt


Cover the rice with warm salted water and soak for 3-4 hours. Meanwhile prepare the sauce: trim the meat from the bone and dice into pieces the size of a walnut. Dice the lamb fat and fry it in a kettle pan on a medium heat until the fat runs and the skin is crisp. Remove the skin which can be eaten sprinkled with salt and served with onion as a snack with vodka. Fry the bone in the pan on a high heat before setting it aside. Add the chopped onion and fry for a couple of minutes before adding the meat. Add the carrot cut into thin strips and cook for 5-7 minutes. Crush half the cumin and coriander in your hands and add it to the pan. Season with salt and return the bone to the pan. Mix well, add 1 litre of fresh water, the garlic and whole chilli peppers. Bring to the boil and add the barberry berries if using. Simmer without a lid for 1 hour and season with salt. Wash the rice thoroughly and layer it evenly over the contents of the pan. Cover with boiling water using a slotted spoon so as not to disturb the rice. The water should come to 1cm above the contents of the pan. Bring to the boil and allow the fat to rise toe the surface. Add the remaining cumin and boil on a high heat. Use a slotted spoon to keep the top of the rice level and cook until the water is the same level as the rice. Lower the heat and check the rice. If it is still hard in the centre add 1/2 – 1 cup of boiling water and level out the rice. Use a skewer to make vertical holes in the rice to allow the steam to rise and leave on a medium heat until all the excess moisture has been absorbed. Close the pan tightly with a lid and leave on the smallest heat possible for 20-30 minutes. Remove the pepper and garlic. Carefully mix the pilau. Serve portions of the rice with a tomato and onion garnish spooned on top.


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Андрей (talerka).