Cut meat into large cubes, add to oil and cook until meat is brown.
Slice carrots longways and add to meat and onion.
Add salt, pepper and spices to pan.
Pour water just to cover the ingredients, heat until water bubbles, then simmer on very low heat until carrots and meat is cooked. Do not stir.
Wash and drain rice and layer it on top of the carrots in the plan. Season generously with salt.
Pour boiling water over pan until it just covers the rice (around 2 cm).
Increase the heat until boiling and water boils away and rice is cooked al dente.
Reduce heat to very low, cover pan with lid and let it steam for 20 minutes.
To serve, place rice on the bottom of the plate, followed by sliced carrots and chunks of meat.
Makes 5-6 portions.
Shashlik.
In Uzbekistan, there are so many ways to cook "Kabob"s! "Shashlik" can be made of lamb, beef or chicken. It can be made of whole or ground meat. You can also add some vegetables to make your meat even juicier and flavorful. The main secret of delicious "Kabob-Shashlik" is lamb's tail fat and the marination. You have to marinade meat beforehand. There are different recipes of marination-yogurt with spices, sprinkling water with spices, vinegar with spices and etc. can be used for marination. Choose your favorite. Today I am posting the recipe of marination the meat in sprinkling water. Try to buy fresh, soft and tender meat.
Ingredients:
1 kg of meat (lamb or beef)
2 big onions, peeled and sliced
1 tbsp of coriander
1 tbsp of cumin seeds
1tbsp of salt
1tsp of chili powder
1 tsp of ground pepper
500 ml of sparkling water
Cut meat in 15-20 gram pieces. Put in a deep bowl and season with spices and onion, finely mash with hands. Add in sparkling water, cover with flat dish, put some weight on it and put in cold dark place for at least 5 hours or in a fridge for overnight. (If the weather is too hot, put your meat in the fridge).
Cut meat in 15-20 gram pieces. Put in a deep bowl and season with spices and onion, finely mash with hands. Add in sparkling water, cover with flat dish, put some weight on it and put in cold dark place for at least 5 hours or in a fridge for overnight. (If the weather is too hot, put your meat in the fridge).
Cube lamb's tail fat just before cooking. Cut pieces must be the same size as meat pieces. Drain all the liquid from meat. Skew the meat pieces to grill sticks, alternating with fat pieces.
Uzbek Shish Kebab
One cannot imagine Uzbekistan without sunny flatbread, hot pilaf and, of course, without a delicious shish kebab (kabob). Smoke that is soaked in the aroma of fried meat on the coals goes up from the barbecue, appealing for gourmets. The seller of a shish kebab does not even need to call customers with loud exclamations, the scent of shish kebab will do it itself much more efficiently. On the shashlik bistros you can find signs "Shashlik (kabob)" or “Shashlik – kebab”. Do not be afraid – this is not a name of some other shish kebab, "kabob" ("kebab") is Uzbek for "shish kebab".
