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Lamb Plov

Name: Lamb Plov
Total time: 2h
Yield: 6 servings
Cuisine: Uzbekistan
Ingredients: 700g lamb shoulder, cubed; 500g carrots, julienned; 3 cups long-grain rice, rinsed; 2 onions, 2 whole garlic heads; 2 tsp cumin seeds, 1 tsp coriander, barberries; Oil, salt

Silk Road one-pot rice with lamb, carrots, garlic and cumin — built in layers in a deep kazan.

2h 6 servings Medium

Ingredients

• 700g lamb shoulder, cubed
• 500g carrots, julienned
• 3 cups long-grain rice, rinsed
• 2 onions, 2 whole garlic heads
• 2 tsp cumin seeds, 1 tsp coriander, barberries
• Oil, salt

Method

Step 1 of 425%

Heat oil hot, brown lamb. Add onions until golden, then carrots and spices.

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1
Heat oil hot, brown lamb. Add onions until golden, then carrots and spices.
2
Pour in water to cover by 2cm. Simmer 45 min until lamb tender (zirvak).
3
Spread rinsed rice evenly on top. Tuck in whole garlic heads. Add water to just cover rice.
4
Cover tightly, cook on low 25 min. Rest 15 min off heat. Mound onto a platter.