Ingredients
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2 lb, cut to small cubes boneless leg of lamb
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1 medium, diced onion
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3 medium, julienned carrots
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1 head unpeeled garlic
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1 tsp ground cumin
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1 tbsp ground coriander seeds
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3 cups buckwheat
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6 cups hot water
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1 tsp salt
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1/4 cup cooking oil
Directions
The method of cooking buckwheat pilaf is very similar to the ordinary pilaf, but instead of using rice, I use buckwheat. For this recipe you should use roasted brown buckwheat. Using roasted buckwheat makes pilaf healthier than white rice and gives it reach and nutty flavor. It is full of nutrition and is gluten free. I used lamb meat but you can use any meat you like.
Steps
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1
Done
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Preheat a large heavy-bottomed stock pot or a wok, add oil. Heat the oil very well and add cubed lamb. Fry it on high heat until golden color for about 10 minutes. Add cumin, coriander, salt and stir for a couple of minutes. Add onion and cook for 5 minutes. Then add carrots and cook 5 more minutes. |
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2
Done
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Next pour buckwheat into the pot in an even layer and gently pour hot water. Cut garlic head in half and place over the top of buckwheat, cut-side-down, pushing down into the buckwheat slightly. Cook uncovered over medium heat until most of the liquid boils out for about 10 minutes. Make several holes through the buckwheat to allow steam to escape to the surface, then cover with lid, reduce heat to the lowest setting and cook for another 30 minutes. Don't stir it while it is cooking. After the pilaf is cooked, mix everything well and serve it. The garlic cloves are edible too You can squeeze them out of their skins and serve them in the pilaf. |
