Is anyone familiar with this lamb and rice dish?!
Is anyone familiar with this lamb and rice dish?
My grandfather made a lamb and rice dish, but we never thought to ask the origin. Lamb is browned, add chopped onion and carrot, rice and tomatoe sauce. Cooked until rice was done. But the "weird" and best part was that a cold salad of lettuce and cucumber dressed with a mayo and tomato sauce mixture was served on top of hot rice mix. Does anyone have a clue to it's origin? He always made it for big family dinners. He was born in Russia.
Additional Details2 days ago
We called is "plow" not pilauf
Answers:
My grandmother was Ukranian. Most Russian food is influenced by Asian and many other foods since it is such a vast part of the world. Like with the U.S., there is no single way to cook lamb which, by the way, this is not 'pilaf,' it is 'palau.' It may come close to what you need, except for adding the salad.
LAMB AND RICE PALAU
Ingredients
600 g lamb.
3 tb fat.
4 ea onion.
5 ea carrot.
1 c cubed tomatoes in sauce
1 c rice.
1 1/2 c water.
salt.
pepper.
Slice onion and put it on the bottom of a well-heated heavy pot and fry until light golden. Slice meat and fry with onion. Add juliienned carrot, salt, pepper and and simmer 20 minutes. Wash rice under running water and put evenly on meat layer (1 cup rice – 1 1/2 cup water). Bring to boil, making holes to let air get out. Add tomatoes, cover and cook, not stirring, on low heat for an hour. Take off from the heat, cover warm and leave for 15 minutes. Stir carefully and serve on a large dish.