Entree: Kyrgyzstan – Southern Culinary Region – Ганфан ➤ Ganfan (One-pot lamb and rice pilaf cooked with carrots and aromatics)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 cups (380 g) long-grain rice, rinsed until water runs clear
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 2 large carrots, cut into matchsticks, about 10 oz (300 g)
- 2 large onions, thinly sliced
- 4 cloves (approx. 12 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tbsp (15 g) tomato paste (optional, for color and depth)
- 4 1/2 cups (1.06 L) water or lamb stock
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 bay leaves (optional)
- Fresh cilantro or chopped green onions for garnish (optional)

Instructions

1. Heat the oil or fat in a heavy, wide pot or kazan over medium-high heat until shimmering. Add the lamb pieces in batches and brown on all sides, about 6–8 minutes per batch. Remove browned lamb and set aside.
2. In the same pot, add the sliced onions and cook over medium heat until deeply golden and softened, about 10–12 minutes, scraping up browned bits from the bottom.
3. Add the carrots and cook with the onions until they begin to soften and take on color, about 6–8 minutes. Stir in the minced garlic, ground cumin, and ground coriander and cook 1 minute until fragrant. If using tomato paste, stir it in now and cook 1–2 minutes.
4. Return the browned lamb to the pot, mix with the vegetables, and spread the mixture evenly across the pot bottom. Sprinkle the rinsed rice evenly over the top of the lamb and vegetables without stirring.
5. Gently pour 4 1/2 cups (1.06 L) water or stock over the rice, season with salt and pepper, and add bay leaves if using. Bring to a gentle boil uncovered, then reduce heat to low, cover tightly, and simmer until rice has absorbed most of the liquid, about 15–20 minutes.
6. Once the water is absorbed, reduce heat to the lowest setting and steam the pilaf for an additional 15–20 minutes to ensure lamb is tender and rice is fully cooked.
7. Remove from heat, let rest 10 minutes, then gently fluff and mix the layers together with a fork. Garnish with chopped cilantro or green onions and serve hot.