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

Ingredients

STEP

1

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.

STEP

2

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.

STEP

3

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

STEP

4

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.

STEP

5

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

STEP

6

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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