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33 lines
2.0 KiB
Plaintext
33 lines
2.0 KiB
Plaintext
5 liter heavy cast-iron cattle (dutch oven) or bigger, preferably round-bottomed
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Wash the @paella rice{1%kg} under the tap until clear, cover with cold water and let it soaks for a while.
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Cut the @lamb{1%kg} into match-box pieces.
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num
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Cut the @carrots{1%kg} into 0.5x0.5 cm thick sticks.
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Slice @onions{3%medium} into thin rings or half-rings.
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Clean heads of @garlic{3} from the remains of roots and dirt.
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Heat @vegetable frying oil{250%ml} in the #dutch oven{} on a very high flame, deep-fry meat until golden-brown, in 3-4 batches.
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Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and ~browns{15-20%min} a little.
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Add the @cumin{1%tbsp} - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
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Lower gas to moderate, pour @hot water{} just to cover all the goods, add @salt{1%tsp} and let it ~simmer{40%min} or more until almost all water evaporate and meat became tender and juicy. Do not stir.
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Turn gas to max.
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Drain rice well, place it on top the meat and vegs in one layer, stick the garlic in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway).
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Cover the rice with about 2 cm of water, let it boil.
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Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
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Reduce gas to absolute min, cover tightly with the lid and let it ~steam{20%minutes}.
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Turn off the heat, remove the garlic on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for ~stand{5%minutes}. Pile the plov on a big warmed plate and serve with garlic and plain thinly sliced tomato-sweet onions-chili-salt salad.
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