Servings: 4
Ingredients
- 500 g Carrots Julienne
- 750 g Lamb Neck Chopped into 3cm Cubes
- 1 Large Onion Thinly Sliced
- 100 ml Vegetable oil
- 1 1/2 tbsp Ghee
- 450 ml Uzbek Rice (Or what ever you can find) Washed & Rinsed until Clear
- 1 pinch Cayenne Pepper
- 1/2 tsp Cumin Seeds
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Turmeric Powder
- 1/2 tsp Coriandre Seeds Lightly Crushed
- 1 Full Head of Garlic
- Salt
- Water
Instructions
- Prepare the Onions, Carrots, and Lamb
- Heat the oil and ghee in a large heavy based pot
- When the oil is hot add the onions and until brown and dry, keep stirring so they dont burn (8-10 mins). Onions should "sound" like dry and crisp, e.g. like dry grass.
- Add the Lamb and a large pinch of salt and cook for 5 minutes, mixing with the onions
- Add the carrots until and cook until the carrots are soft (about 10 mins)
- Add water (about an inch above the mix) and a full head of garlic then bring the mixture to the boil
- Once boiling turn down and simmer for 30mins, adding the spices (Cayenne, Cumin, Pepper, Turmeric, and Coriander) + a double pinch of salt (1 tsp) after 15mins (e.g. half way).
- After 30mins, turn up the heat and bring the mixture to a rapid boil then sprinkle rice on top of the mixture and flatten with a wooden spoon (should be about 1cm under the surface)
- Now the tricky part, cook the mix + rice until the water evaporates (DO NOT STIR). Check and turn the top of the rice to check for done-ness, add extra hot water if not cooked and running out of water. (Make holes with the end of the wooden spoon to add water and then close up)
- When the rice is almost done (10-12 mins) make a mound of rice by pulling in the sides compacting the rice. Hit and listen to the rice, should sounds solid and only oil should be visible on the sides.
- Make a hole in the middle of the rice and add a little water.
- Add a pinch of pepper and cumin on top of the rice
- Add a small plate to cover the rice and trap the steam, then add a lid to the pot (seal as best as possible) and turn the heat down to low, cooking for a further 20mins.
- Make any Uzbek side salads while waiting...
- After 20mins check the rice for done-ness, If done, remove the head of garlic then mix everything together and serve on a traditional Uzbek serving plate. Place the garlic head in the middle of the plov.
- Eat with Uzbek salads and Yogurt... Enjoy.
Tried this recipe?Let us know how it was!
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