Uzbek Plov (Lamb Pilaf)

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– ½ cup vegetable oil – 2 large onions – 1 ½ lb. lamb meat – 1 lb. basmati rice – 1 lb. carrots – 1 garlic head – 1 tbsp. cumin seeds (or 1 tsp. of cumin powder) – ½ tbsp. coriander seeds – 1 tsp. coriander powder – 2 tsp. salt or to taste – 1 tsp. pepper




Prep the veggies and meat. Peel the onions and cut them into half rounds. Peel the carrots and cut them into medium sticks. Cut the meat into medium pieces.



Heat oil in the dutch oven, or kettle, on a very high flame and add the onions. Cook the onions for 5-7 minutes until they start to brown and add the lamb meat. Cook the meat for 10 minutes on high heat.



Add carrots and keep cooking for 10 more minutes. Add cumin, coriander, salt, pepper, and 4 cups of water. Bring to a boil.



Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Add the garlic to the meat, reduce heat to medium-low, cover with a lid and cook for about 1 hour.



Meanwhile, wash the rice thoroughly. Taste the liquid for salt and adjust if necessary. Add the rice and spread it out evenly.



Add 3 more cups of water, reduce heat to low, cover the dutch oven with a lid and cook for 25-30 minutes. At the end of the cooking time, check if the water has been absorbed fully, and, if not, let it cook a little longer. Once ready, let it rest for 15 minutes before serving.

Click "Get the Recipe" below for the exact measurements and step-by-step photo and video instructions.

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