Osh-tuglama

Name: Osh-tuglama
Total time: 1 h 40 min
Yield: 4
Ingredients: carrots — 3 шт; green onion — 1 пучок; lamb — 500 г; onion — 2 шт; rice — 300 г; sheep tail fat — 80 г; salt — 2 ч. л.; water — 1 л

Tajik cuisine

Editorial 1 h 40 min 4 servings

Master 190 kcal/100 g updated November 1

A Tajik "meat with rice": rice stewed with fried carrot and onion in lamb broth, topped with meat and carrot cut into strips.

Method

Cover a whole piece of lamb and 2 whole carrots with 1 L of cold water, bring to a boil and skim off the foam. Add salt and simmer over low heat for 1 hour until the meat is tender.
Rinse the rice thoroughly until the water runs clear.
Cut the remaining carrot into sticks and dice the onion. Melt the sheep tail fat in a kazan and fry the vegetables for 7 minutes.
Add the rice to the vegetables, stir and fry for 2 minutes.
Pour in about 600 ml of the hot broth in which the meat was cooked, so that it covers the rice by 1–1.5 cm. Cover with a lid and simmer over low heat for 30 minutes until the rice is done.
Cut the removed meat and carrots into strips, arrange them on the rice and sprinkle with chopped green onion.