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Ogurdzalin ash
Preparation info
- Difficulty
Medium
Appears in
Published 1978
This is the only example of a Turkmenian ash; it is quite different from other Central Asian types of plov.
Ingredients
Method
Cut the lamb into 50-60 g (2-2½ oz) pieces and fry in the butter; add the onions, finely chopped, and carrots, grated, and fry gently for about 20 minutes, then remove the meat and put it into 1 litre (1¾ A pt) boiling water to simmer until thoroughly cooked. Remove the lamb to a warm place and combine the cooking stock and the contents of the frying pan. Add the rice, apricots and spices and s