Pilaf with lamb and pomegranate juice

Pilaf with lamb and pomegranate juice

Rice 100, 70 lamb, fat or fat-tailed lamb melted butter 30, 15 onions, pomegranate juice 30.

Mutton is cut into small pieces (20-30 grams), fry in mutton fat or fat-tailed ghee. Then put the meat in a bowl, add the onions and pomegranate juice, a bit of water or broth and simmer in a sealed container until ready meat.

When serving on the hot dish or a plate to put the pieces of lamb cooked with onion and juice, in which they were extinguished, and the next loose rice pudding drizzled with melted butter or bacon fat-tailed sheep.


5 Comments Add yours

  1. lamb is one of my favorites and in combination with pomegranate sure intriguing.


  2. Candace Kage says:

    I haven't had lamb in a long time. Guess I'm going to have visit my butcher shop, this look so good.


  3. ananda says:

    i love pilaf dishes! endless combinations!


  4. Lamb is by far my favorite meat! What a gorgeous combo!


  5. Michelle says:

    We just had lamb two nights ago–so delicious. Stewing it in pomegranate juice sounds interesting. A very red dish indeed!


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