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Servings: -
Preparation time: less than 60 minutes
RECIPE PREPARATION Pilaf with mutton:
Bring the water to a boil when the water starts to boil, add the meat and let it boil for a few minutes, this procedure is repeated 2 times. Carrot and pepper and onion are cut into cubes then put to harden in hot oil, add the 4 cups of water and meat and let it boil, when the meat is ready add the rice and season. Let it boil.
Pilaf with mutton (ram)
Pilaf with mutton (ram) from: mutton, rice, onion, oil, pepper, thyme, broth, salt.
Ingredient:
- 1 kg of ram meat
- 0.250 kg of rice
- 2 onions
- 2 tablespoons oil
- pepper
- thyme
- 2 tablespoons broth (or 2 baked tomatoes)
- salt
Method of preparation:
The meat is pre-scalded (about 20 minutes in hot water), or marinated. Wash, then clean the skins and grease and cut into smaller pieces (as for the stew).
In a larger pan or saucepan, place the chopped onion in the frying pan and immediately add the meat. When it starts to brown, add a little water and continue to simmer. When the meat is almost cooked (insert the fork in it) add the washed rice, thyme, pepper (grains lightly crushed in a nut), salt and fill with 2-3 cups of water.
When the rice starts to bloom, add the broth diluted with 2-3 tablespoons of water, or the finely chopped tomatoes, and leave for about 15 minutes in the oven.
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Pilaf with mutton - Recipes
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How to get rid of the smell of mutton. Tips from a chef
Lamb dishes are in great demand for the holidays, but there are many who refuse the steak of mutton or sheep, primarily because of the specific smell of tallow, sometimes kept until after cooking. However, skilled chefs are of the opinion that people who do not like this meat have not had the opportunity to consume a dish made to order.
If cooked properly, mutton or lamb loses that specific smell and becomes very tender.
Chef Cristi Dobre, a Romanian chef who works at restaurants in the Scandinavian peninsula, advises us to be careful when choosing the meat we want to cook. The younger she is, the less annoying she smells. There are several procedures in the elderly to remove the heavy smell of tallow, of sheep taken out of the grass.
,, First of all, that heavy sheep smell will disappear if we rub the meat made of meatballs, like steak, with halves of lemon. We will rub each piece vigorously. Another method would be to scald the mutton with freshly boiled milk and leave it on the meat for about two hours ", says the chef.
Tips for removing the strong smell of sheep:
1. Because the biggest culprit for odor is animal fat, it must be removed with a knife before cooking as much of the excess fat as possible.
2. The meat should be left in a liter of water for three to four hours. For tenderizing, a marinade can be prepared in which the meat is kept overnight. The composition should be based on wine, vinegar, lemon juice, herbs or spices and a little oil.
3. It is recommended that preparations based on sheep, lamb, have many spices such as thyme, ginger, garlic, black pepper and rosemary. You can also add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.
A sheep pastry recipe
The chef also offers a recipe for sheep's trout, taken from the producers of traditional sausages from the Buzău area, used for the preparation of hams and smoked meats.
"Rub with sea salt, coarse, all the meat made into pieces only good to put on the grill and will be refrigerated for 5-7 days. After this time we prepare the stain. We boil 7 liters of water, a tablespoon of mustard seeds, a tablespoon of allspice berries, a tablespoon of peppercorns, a tablespoon of coriander berries, 5-6 bay leaves, a head of unclean crushed garlic, a hot pepper chopped dry, with seeds. We take the composition off the heat after it boils.
After the stain has started to cool, add a liter of white wine vinegar and mix well. We take a deep tray in which we put this bait, after which we add the sheep meatballs. Leave to soak for 24 hours. We add in the bait 2-3 tablespoons of baking soda that will soften the meat and thyme, about a big connection. My recommendation is that sheep's meat should not always be fried in a pan, in fat. Just a grill or an oven! ”Says the cook.
Rice pilaf with vegetables and meat
Rice pilaf with vegetables and meat. How to prepare tasty pilaf? What type of rice do we choose? What's the difference between risotto and rice pilaf? Pilaf rice is a complex, healthy and very tasty food, popular in many parts of the globe.
Although it has Asian origins, it was also taken over by Europeans (Balkans) or by the inhabitants of Africa or South America. You can read more about pilaf here on Wikipedia. Pilaful is not a tasteless rice with vegetables but it is a very tasty dish due to the meat with which it is cooked. Traditionally, pilaf is made with mutton but is also often cooked with chicken, beef or pork. My recipe is adapted from traditional pilaf recipes from Uzbekistan or Kazakhstan.
This is what a properly prepared rice pilaf should look like.
I used ready-portioned pork leg (gula cubes) and lots of vegetables, for inspiration. The base of a pilaf is composed of hardened onions, garlic and flavors: cumin (not the usual cumin), nutmeg, cinnamon, pepper, turmeric, saffron, laurel, etc. & # 8211 depending on the area and traditions. Dehydrated fruits such as raisins, almonds, apricots, dates or plums often appear in pilaf. I inspected my pantry and refrigerator and found some fresh mushrooms, a can of corn kernels, 2 peppers (one red, one yellow), a bag of frozen green beans and a few carrots. There will be various textures, colors and flavors in my pilaf.
Mom makes a great rice pilaf with boiled chicken in soup. Cook the onion with the raw rice and quench them with hot soup poles (clear chicken soup). Then transfer the boiled chicken meat from the soup to the pot of rice (along with the boiled carrots) and put it in the oven until the rice is cooked and absorbs the soup around. It's so good!! The recipe here.
My version of pilaf is a layered meat and vegetables and rice. I made a double portion because I had guests. The quantities below are half of those used in the photos and are enough for 6 people. Being a more laborious dish it can be cooked in larger quantities and frozen. It's nice to know that you have a pilaf casserole in the freezer that you just have to heat. It's about the fact that pilaf (like stuffed cabbage) becomes more and more tasty with each heating.
washing mutton, then we cut it into suitable large pieces and put it to harden in oil Heat in a Teflon pan until lightly browned (stirring constantly with a spatula).
Onion cleaned and washed, we will cut it into small pieces and add fish mutton, dripping hot water from time to time (so as not to burn the onion, but to become translucent), and the meat to freeze (covering the pan with a lid.).
Season with salt and pepper to taste.
After, add the onion and meat or cook tomato juice, letting it boil to form a S.O.S more homogeneous.
Separately put in another pot rice washed and boiled with a liter of water, until it swells well and binds.
For a more taste creamy we add towards the end butter cube, stirring gently so as not to crush the rice grain.
Greek rice with mutton (lamb) can be served on large plates spread out, in the middle, and put the sheep meat together with the formed tomato sauce, or it can be mixed from the beginning with mutton and served together.
For decoration we will sprinkle over the rice green parsley finely chopped.
This delicious dish with rice and mutton can be served with a fresh vegetable salad (lettuce, cucumber, tomatoes, green onions, etc ..)
- 250 g of rice
- 500 g chicken
- 1 onion
- 1 carrot
- 5-6 tablespoons olive oil
- 850 ml chicken soup
- salt, peppercorns
- parsley for decoration
The boiled and washed chicken meat was boiled in a liter of water, frothed when necessary and left to boil for about 10 minutes.
In another bowl I put the olive oil and I hardened a little chopped onion, then I added the finely grated carrot and the rice. When the rice became transparent I added the meat and the chicken soup. I salted to taste and I added the peppercorns.
I simmered until the rice absorbed all the soup.
Portion, decorate with parsley and serve. Good job and good appetite!
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