Zirvak is the main sauce for Uzbek pilaf. It is always done according to the same principle, but still, every mistress has secrets. Find and you your favorite recipe. Here's one of them.
Description of preparation:
Read about how to cook dirvak for pilau. Maybe you'll like my option. I do not remember where I got it from, but I think that it fit very well into our home kitchen. After you make this base, proceed with laying the rice and further manipulation.
Ingredients:
- Carrots - 1 Kilogram
- Lamb - 1,5 Kilograms
- Lamb fat - 150 Grams
- Onions - 3 Pieces
- Salt - To taste
- Zira - To taste
Servings: 6-8
How to prepare "Zirvak for pilau"
Carrots clean, wash and cut into strips. Onions peel off the husk and chop the rings.
Rinse the meat and cut along with the fat into pieces about 2 cm.
In the cauldron, fry the fat until golden brown. Then remove cracklings.
In the fat, start to fry the onions. It must be completely evaporated.
Then add the meat. Fry it for 10 minutes, stirring constantly. Put salt and ziru.
Now add the carrots. Fry it for 10 minutes.
At the end pour 1,2 liters of water and let it boil. Zirvak is ready.