- Chickpeas (turkey peas) - 200 Grams
- Rice - 600 Grams
- Lamb - 800 Grams
- Onions - 100 Grams
- Carrots - 600 Grams
- Garlic - 1 Tooth
- Chili pepper - 1 piece
- Salt - 2 Teaspoons
- Cumin - 1 teaspoon
Chickpeas must be soaked in advance for at least 2 hours. Rice soak in advance for 1 hour. Directly, we start with the fact that we cut lamb into small cubes - about 3 cm in size each. Carrot cut into strips, onions - rings. We take the cauldron, we heat up the vegetable oil in it. We put onions and fry until golden. When the onion is gilded, we add meat to it and continue to fry for another 7-8 minutes on high heat. Then add the carrots and fry another 3-4 minutes. Now we pour water into the cauldron - so that the water barely covers all the contents of the cauldron. We put garlic and chili in the garlic. Immediately add pre-soaked chickpeas. Solim, stir and continue to simmer on medium heat. Stew in this form for about 10 minutes. Now, garlic and chili peppers are thrown out of the cauldron, and instead of it we add rice. Without stirring, we continue to extinguish. When the water evaporates, the rice will be soft enough. Return the garlic and chili to the cauldron, add cumin. Reduce the heat to a minimum, cover the cauldron with a lid and let stand for about 20 minutes. Then gently mix all the contents and serve it to the table. Pilaf from mutton with chickpeas is ready!
Servings: 8-9