Pilaf of lamb in the manner of ankara
Instructions
Let the rice soak for about 30 minutes in warm water and lightly salted, then wash under cold water to remove all impurities.
Place the lamb meat d ¹ in a pan with the onion, garlic and pepper.
Cover with the water and bring to a boil, continue cooking in a pan covered, skimming occasionally, until the meat is tender.
Remove meat and keep the cooking broth.
Place the rice in a previously greased baking sheet, season it with the olive oil, butter, salt and pepper before coating with about 1 litre of broth cooking the meat.
Completed placing the meat above the Lamb d ¹ and rice in the oven at 160 degrees for about 50 minutes, until all the liquid has been absorbed and the meat will have taken a beautiful golden color.
Ingredients and dosing for 4 persons
- 1250 g of lamb leg sliced
- Cl 1500 of water
- 1 onion
- 7 grains black pepper
- 3 cloves of garlic
- 750 g of long-grain rice
- 1/2 teaspoon of salt
- 125 g of butter
- 1 tablespoon of olive oil extra virgin