Tajik Osh

Rice pilaf with lamb, carrot and chickpeas.

Ingredients

• 700 g Lamb
• 3 cups Long-grain rice
• 700 g Carrots
• 2 Onions
• ¾ cup Chickpeas
• 1 tbsp Cumin seeds
• 2 heads Garlic
• ¾ cup Oil
• 1 tbsp Salt
• 5 cups Water

Method

1. Soak the chickpeas — Soak overnight and drain.
2. Heat the oil — Get the oil very hot in a heavy pot.
3. Sear the lamb — Brown the meat hard, then add the onion and cook until golden.
4. Add carrots — Add the hand-cut carrot batons and cook 10 minutes without stirring much.
5. Make the base — Add water, chickpeas, cumin and salt and simmer 40 minutes.
6. Add rice — Level the rice on top, add water to cover by a finger, and boil until absorbed.
7. Steam — Mound the rice, bury the garlic heads, cover tightly and steam 25 minutes.
8. Osh is ready — Mix from the bottom and serve.

More Tajikistan recipes

• Qurutob
• Sambusa